Step 1: Prepare the Meatballs
-
- Sauté the Vegetables:
-
- In a large skillet, heat a small amount of vegetable oil over medium heat. Add 1 chopped onion and sauté until it becomes translucent.
- Add 1 grated carrot and continue to cook for another 3-4 minutes until softened.
- Add the chopped cabbage and cook until the cabbage is tender, about 5-7 minutes. Remove from heat and allow the mixture to cool slightly.
- Combine the Ingredients:
- In a large mixing bowl, combine the sautéed vegetable mixture with 600 g of minced meat. Mix well to combine.
- Season the mixture with salt, black pepper, coriander, and 2 minced garlic cloves. Use your hands to ensure that the ingredients are well incorporated.
- Form the Meatballs:
- Wet your hands to prevent the mixture from sticking, and shape the meat mixture into medium-sized meatballs. You should get around 12-15 meatballs depending on the size.
- Fry the Meatballs:
- Heat a generous amount of vegetable oil in the same skillet over medium-high heat. Add the meatballs in batches and fry them until they are browned on all sides. They don’t need to be fully cooked at this stage as they will finish cooking in the oven. Remove the meatballs from the skillet and set them aside.
Step 2: Make the Sauce
Sauté the Vegetables:
In a clean skillet, heat a little vegetable oil over medium heat. Add 1 chopped onion and sauté until soft and golden.
Add 1 grated carrot and cook for another 3-4 minutes until the carrot is tender.
Add the Tomatoes:
Add 2 grated tomatoes to the skillet and cook for about 5 minutes until the tomatoes break down and the mixture thickens slightly.
Season and Finish:
Season the sauce with salt, black pepper, and 1 teaspoon of sugar to balance the acidity of the tomatoes.
Stir in 6 tablespoons of sour cream and mix well. Cook for another 2 minutes, then remove from heat.
Ezoic
Step 3: Assemble and Bake
Preheat the Oven:
Preheat your oven to 180°C (350°F).
Prepare the Baking Dish:
Grease a large baking dish with vegetable oil. Arrange the browned meatballs in the dish.
Add the Sauce:
Pour the prepared sauce over the meatballs, making sure each meatball is well coated with the sauce.
Ezoic
Bake:
Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes. Remove the foil during the last 10 minutes to allow the top to brown slightly.
Garnish:
Remove the casserole from the oven and sprinkle chopped fresh parsley over the top.
Step 4: Serve
Serving Suggestions:
Serve the Cabbage and Meatball Casserole hot with a side of mashed potatoes, rice, or a slice of crusty bread to soak up the delicious sauce.
Ezoic
Cooking Tips
Choose the Right Meat:
For the best flavor, use a mixture of beef and pork. The fat content in pork helps keep the meatballs moist and juicy.
Grate the Vegetables:
Grating the carrot and cabbage ensures they cook evenly and integrate well with the minced meat, enhancing the texture of the meatballs.
Use Fresh Herbs:
Fresh parsley and dill not only add flavor but also brighten up the dish with their vibrant color.
