Inside-Out Stuffed Cabbage Meatballs, Roasted Potatoes with Rosemary & Nutty Broccoli Slaw

Inside-Out Stuffed Cabbage Meatballs

3 tbsp butter

2 lbs green cabbage, shredded

1 tbsp maple syrup

1 tbsp caraway seeds

salt and pepper

1 1/2 lbs ground beef

1/2 cup breadcrumbs

1 large egg, beaten

1/2 tsp ground allspice

Slice cabbage or put through the food processor. (I just sliced with a knife)

In a large skillet, melt the butter over medium-heat. Add the cabbage and 1/4 cup water and cook, stirring frequently, until wilted, about 5 minutes. Stir in the maple syrup and 1 tsp caraway seeds; season with salt and pepper. Lower the heat to medium-low, cover and cook, stirring occasionally, until the cabbage is tender, about 5 minutes. Transfer 1 cup cabbage to a bowl and let sit until slightly cooled.

Meanwhile, in a bowl, combine the meat mixture with the breadcrumbs, egg, allspice and remaining 2 tsp caraway seeds.

Divide the mixture into 12 mounds. (I learned a trick to doing this - spread the meat into a rectangle of even thickness on a piece of wax paper. Using a knife cut the mixture into the desired number of squares - I added some extra because I was serving 6 - not 4 for this meal)

Hold 1 mound in your hand and press a heaping teaspoon of the cooled cabbage mixture into the center; shape the meat around the cabbage to form a meatball. Repeat with the remaining meat and cooled cabbage.

Add 1 cup of water to the cabbage in the skillet; nestle the meatballs in the cabbage. Bring to a simmer over medium heat; cover and cook, turning the meatballs once, until cooked through - about 15 minutes.
Season with salt and pepper. Serve the meatballs on the cabbage.


Serves 4

This was a nice meal. Although it was decided that the meatballs don't really need the cabbage inside them - just extra work that doesn't change the flavor at all. I will definitely try this again.

Roasted Potatoes with Rosemary

3 tbsp olive oil

1 tbsp fresh rosemary

1/2 tsp garlic powder

salt and pepper, to taste

2 lbs. potatoes, cut in quarters

Heat over to 425 degrees. Spray a baking dish with non-stick spray. Stir together oil, rosemary, garlic powder, salt and pepper in large bowl. Add potatoes. Toss well until coated. Spread evenly in prepared pan.

Bake 30 - 35 minutes, stirring occasionally until potatoes are fork-tender and golden brown.

Serves 4

Also YUMMY - I have used this recipe with assorted herbs and spices. This mixture was nice.

Nutty Broccoli Slaw

2 pkg chicken flavored Ramen noodles

1 lg pkg broccoli slaw (or 2 small)

2 cup diced onions

1 cup sunflower seeds (or more to taste)

1 cup slivered almonds (or more to taste)

1 small can sliced black olives

Dressing:

1/2 cup sugar

1/2 cup cider vinegar

1/2 cup olive oil

2 Ramen noodle chicken seasoning pkg

Mix salad ingredients together.

Mix dressing ingredients together and blend well.

Combine all in a large bowl with a lid. Cover and refrigerate overnight.

First - I didn't add the black olives. I am not a fan so left this ingredient out. This recipe is going in the keeper binder.

My dear friend Jolaine (or JD) arrived today for a visit. All the way from the East coast of Canada. I am so blessed that she would come all this way for a visit. She was here this summer with her kids and arrived in time for the 4th of July. We have a picnic with our small group from church and then head to the park to watch the fireworks. This salad was brought by a friend to the picnic - and Jolaine was a big fan. She has been asking me for ages for to try to get the recipe. I finally followed through and got the recipe last week. I got all of the ingredients together and made it so JD could enjoy the salad tonight - her first night here in Ohio again :) It did make her smile!!

Jolaine and I are planning lots of cooking during our time together. I am looking forward to spending time together sharing some of my traditions - Christmas Cake, Christmas Pudding, Mincemeat, Beef Jerky and MORE Grape Juice.