Meatball-Stuffed Cabbage Rolls

This old-school dish of meatballs wrapped in cabbage and topped with a light tomato sauce is perfect for cold nights in.


  • For the meatballs:
  • 1 pound ground beef
  • 1 pound ground pork
  • 1/4 cup breadcrumbs
  • 1/2 cup yellow onion, finely diced
  • 3 cloves garlic, finely minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon coriander
  • 1 large egg, lightly beaten
  • For the cabbage wrap and sauce:
  • 2 heads savoy cabbage, trimmed and leaves separated
  • 1 cup chicken broth
  • 2 cups tomato sauce


  1. Make the meatballs: In a large bowl, combine beef, pork, breadcrumbs, onion, garlic, salt, black pepper, paprika, cinnamon, coriander and egg. Shape mixture into twelve 1-inch-sized meatballs and refrigerate.
  2. Prepare the cabbage: Bring a large pot of salted water to a boil. Drop cabbage leaves a few at a time into boiling water and remove quickly. Place into a bowl of ice water to shock and then remove and let dry. Repeat until all leaves are blanched.
  3. In a small saucepan, combine chicken broth and tomato sauce and heat on medium-low until combined.
  4. Assemble the cabbage rolls: Preheat the oven to 350 degrees.
  5. Wrap each meatball with a blanched cabbage leaf completely. Place into a 9 x 13-inch pan or large cast-iron skillet. Repeat until all meatballs are wrapped, and cover with warmed sauce. Bake for 40 to 45 minutes and serve. Meatballs will keep up to 3 days refrigerated.