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Meatball Cabbage Bake

A delightful and hearty dish combining tender meatballs, vibrant vegetables, and creamy cheese wrapped in a comforting cabbage layer.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Global
Calories: 350
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 500 grams 500 grams of minced meat Can substitute with ground turkey, chicken, or vegetarian options.
  • 1 raw egg 1 raw egg Adds moisture to the meatballs.
  • 50 grams 50 grams of breadcrumbs About 1/2 cup; can substitute with gluten-free options.
  • 1 clove 1 clove of garlic, chopped Enhances flavor.
  • 1 onion 1 onion, chopped Adds sweetness.
  • 1 pinch Pinch of rosemary
  • Dry spices of choice Add according to preference.
Vegetables and Toppings
  • 4-5 pieces 4-5 potatoes, sliced Season with salt, pepper, and paprika.
  • 1 1 carrot, grated Sauté in oil.
  • 1 red pepper 1 red pepper, sliced Add color and crunch.
  • 1 kilogram 1 kilogram of cabbage, chopped Acts as a cozy layer.
  • 1 tomato 1 tomato, chopped Distribute in meatball nests.
  • 80 grams 80 grams of yellow cheese About 2.8 oz; grated.
  • 1-2 sprigs 1-2 sprigs of green onion, chopped For flavor enhancement.
  • 60 grams 60 grams of mayonnaise About 4 tablespoons; mixed with cheese.
Seasoning and Oil
  • Salt to taste Salt to taste
  • Black pepper to taste Black pepper to taste
  • Oil for frying Oil for frying Preferred oil for cooking.

Method
 

Preparation
  1. In a bowl, combine minced meat with the raw egg, breadcrumbs, chopped parsley, chopped garlic, and chopped onion. Knead well and form into meatballs.
  2. In a small bowl, mix ketchup with some dried spices and paprika, then spread this mixture over the meatballs.
Cooking
  1. Heat oil in a deep frying pan and fry the meatballs for 3-4 minutes before removing them.
  2. Slice the potatoes and season with salt, pepper, rosemary, and paprika. Place them in a baking dish.
  3. Grate the carrot and sauté in oil, then add sliced red pepper and chopped cabbage. Stir until tender.
  4. Layer the cooked vegetables over the potatoes in the baking dish and arrange the fried meatballs on top.
  5. Chop the tomato and distribute it in the meatball nests. Grate the boiled eggs and yellow cheese, adding half of the cheese to the dish along with chopped green onion and mayonnaise, mixing well.
  6. Fill the meat nests with this mixture, sprinkle the remaining cheese on top, and bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 25-30 minutes until golden brown.
  7. Remove from the oven and serve warm.

Notes

Best served warm, directly from the oven. Pair with a side salad or crusty bread. Garnish with additional parsley or green onions. Excellent leftovers value.