Cutlets with cabbage, stewed in sauce
WHAT YOU WILL NEED
From ingredients
7 products
Vegetables
Vegetables & Sauce
SIMPLE PROCESS
Step by step recipe
To get perfect meatballs, grind the meat with onion and grate the cabbage finely. The tomato sauce with carrot and onion adds depth. Simmer gently so the meatballs soak up the sauce without falling apart.
Prep the Ingredients
Cut chicken breast and pork into chunks for the grinder. Peel the onion; use half with the meat, and chop the rest for the sauce. Grate the carrot and cabbage finely.
Make the Meat Mixture
Grind the meat with the onion. Combine with grated cabbage, salt, pepper, and spices to taste. Knead well and beat against the bowl for a firmer texture.
Shape the Meatballs
Wet your hands with water and form oval or round patties, about 1 inch thick. Set aside.
Prepare the Sauce
In a heavy-bottomed pot, heat oil and sauté the remaining onion and grated carrot until soft (5 minutes). Add tomato paste and cook for 2 minutes, stirring.
Simmer
Place the meatballs in the pot over the sauce. Pour in boiling water until it covers about halfway. Bring to a boil, reduce heat to low, cover, and simmer for 20-25 minutes.
Serve
Serve the meatballs hot, spooning the sauce over. Garnish with fresh herbs if desired. They pair wonderfully with mashed potatoes or buckwheat.
CHEF'S TIP
Choose Meat with Some Fat
For juiciness, use pork with a bit of marbling and chicken breast in a 1:1 ratio. If the meat is too lean, add a tablespoon of vegetable oil.
Cabbage for Tenderness
Grate the cabbage finely — it releases moisture and keeps the meatballs moist and fluffy. Don't squeeze out the liquid; it helps bind the mixture.
Building a Rich Sauce
Sauté onion and carrot until golden, then add tomato paste and cook for a minute to deepen the flavor. Pour boiling water over the meatballs to start the simmer quickly.
Don't Overcook
After boiling, simmer for 20-25 minutes over low heat. Overcooking may cause them to fall apart. Check by cutting one open — it should be white inside.
SUBSTITUTIONS
Add your taste
- All-Chicken Version Use only chicken breast (600g total) — calories drop to ~80, making it more diet-friendly. Reduce simmering time to 20 minutes.
- Mushroom-Vegetarian Replace meat with 500g finely chopped and sautéed button mushrooms. Mix with cabbage and an egg for a meatless alternative.
- Oven-Baked Place shaped meatballs in a baking dish, pour the sauce over, and bake at 180°C (350°F) for 30-35 minutes until golden.
- Add Garlic and Herbs Mix 2-3 minced garlic cloves and chopped parsley into the meat mixture for extra aroma.
HOW TO STORE
How to Store Cabbage Meatballs in Sauce
Cool the meatballs, transfer to a covered container, and refrigerate for up to 3 days. Reheat on the stovetop in the sauce or in the microwave. Freeze in portions — thaw in the fridge and warm in a skillet.
GOOD TO KNOW