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Cabbage Or Swiss Chard Meat Balls

Diet.Chef's picture
Ingredients
  Swiss chard leaves/Cabbage 12 Large
  Ground lamb/Lean beef 1 Pound
  Cooked brown rice 1 Cup (16 tbs)
  Minced onion 1⁄2 Cup (8 tbs), peeled
  Egg 1 , slightly beaten
  Celery salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Salt 1 Teaspoon
  Salad oil 2 Tablespoon
  Water 1 Cup (16 tbs)
  Tomatoes 2 Cup (32 tbs)
Directions

GETTING READY
1. In a saucepan, boil water.
2. Wash the swish chard or cabbage leaves, cut of stem and add to boiling water. Blanch for a minutes and then drain and refresh.

MAKING
3. In a medium size work bowl,
4. Combine meat, rice, onion, egg and seasonings and mix well.
5. Divide mixture into 12 equal portions and shape firm balls.
6. Wrap the meatballs in the blanched cabbage leave, roll and seal using toothpicks.
7. In a large non-stick skillet, heat oil.
8. Arrange the stuffed cabbage rolls in skillet and brown, turn to brown all sides.
9. Add tomatoes, seasonings and water to rolls in the pan.

FINALIZING
10. Cover the skillet and simmer meatball rolls on a low flame, for 40 minutes, turning once after 20 minutes and adding a little water if required, keeping the cabbage rolls moist and preventing them from sticking in the pan.

SERVING
11. Remove the toothpicks before you serve in a soup plate.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Simmering
Interest: 
Holiday, Healthy
Ingredient: 
Cabbage
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
4

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