Real Recipes From Real Home Cooks ®

bonnie's cabbage and meatball dutch oven dinner

Recipe by
BonniE !
Cottonwood, CA

This recipe may change the way you feel about cabbage. The savory, melt-in-your-mouth meatballs flavor the cabbage perfectly. With a delight in every bite, you just might find yourself coming back for seconds. Enjoy!

yield 6 generous portions - Cook time is approximate
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For bonnie's cabbage and meatball dutch oven dinner

  • 1 pound lean ground beef
  • 2 medium eggs, beaten
  • 1 tablespoon worcestershire sauce
  • 2 cloves minced garlic
  • 1/2 cup grated parmesan cheese
  • 1/2 to 3/4 cup panko breadcrumbs
  • 1/4 cup whole milk
  • 1 teaspoon dry leaf thyme
  • 1/4 teaspoon dry leaf oregano
  • 1/2 teaspoon dry leaf basil
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse ground pepper
  • 1 tablespoon olive oil
  • 2 large eggs, beaten
  • about 6 to 8 cups of cabbage chopped into 2 inch pieces.
  • 1 medium sweet onion sliced very thin
  • 1 cup vegetable broth made from better bouillon
  • 1 1/2 cups grated mozzarella cheese

How To Make bonnie's cabbage and meatball dutch oven dinner

  • 1
    MAKE THE MEATBALLS A note about mixing meat balls. Use a gentle hand and don't over mix. Use a small scoop to help form the meatballs. If you do this, your meatballs will be tender and almost melt in your mouth.
  • 2
    Mix all ingredients for meatballs together in a medium size bowl except the olive oil. This recipe will make approximately 35 small meatballs. Lightly brown the meatballs in a nonstick skillet over medium heat in the olive oil. Just sear them and don't worry about them not being done. They will cook in the oven. Set the meatballs aside. Be sure to save the brown bits in the bottom of the skillet and put them in the bottom of your Dutch Oven.
  • coarse cabbage
    FIRST LAYER: THE COARSE CABBAGE Remove and discard the tough outer leaves of a small to medium head of cabbage and remove the core. Note that the color of the coarse part of the cabbage is yellowish and white.You will need about 2 or 3 cups of the coarse cabbage cut into 2 inch pieces. The head of cabbage consists of two different textures, one is firm and coarse around the center, and then the outer leaves of the cabbage are green and more delicate. As you cut the cabbage, just make two separate piles: 1. The outer green leaves, and 2. The coarse part of the cabbage. Note: You will need to partially cook the coarse cabbage first. Place the coarse center pieces of cabbage and microwave them in a glass bowl covered tightly with Saran Wrap for about 1 to 2 minutes. Don't overcook! The pieces should be aldente. Don't add any water. Remove the pieces from the glass bowl and place them in one layer on the bottom of the Dutch Oven.
  • 4
    Once the coarse cabbage is in the bottom of the Dutch Oven, then layer the cooked meatballs on top, and then layer the thinly sliced onion on top of the meatballs.
  • 5
    ADDING GREEN CABBAGE LEAVES Add the remaining green leaves to the glass bowl (about 4 to 6 cups of green leaves) and microwave for one minute until al dente. Remove the Saran Wrap and let the cabbage leaves cool for few minutes, then add the beaten eggs and gently fold into all the green cabbage leaves. Make sure the leaves are well coated.
  • 6
    Pour the mixture on top of the onion layer in the Dutch Oven.
  • 7
    The last layer will be the grated Mozzarella cheese. Add it to the top of the cabbage mixture.
  • 8
    Bake uncovered at 350 degrees for 45 to 1 hour until nicely brown and cabbage is tender.
  • 9
    Let it rest a few minutes before serving. You can cut it into pie shaped servings if you wish, or just use a large spoon. So good with a pat of butter!
  • 10
    Here is how it looks! Enjoy!