Ultimate Cabbage-Infused Meatballs with European Sides
Comfort food meets Old World charm in this hearty and flavorful dish. These cabbage-infused meatballs are juicy, tender, and bursting with savory goodness, thanks to the unexpected addition of finely shredded cabbage—a nod to Eastern European traditions where humble ingredients shine. Paired with classic European-style sides like creamy mashed potatoes, tangy pickled vegetables, or buttery dill rice, this meal is both nostalgic and satisfying. Whether you’re craving a rustic Sunday dinner or looking to impress with a unique twist on meatballs, this recipe delivers soul-warming flavor with every bite.
Ingredients
For the Meatballs:
1.75 lbs (800g) ground beef
2 large eggs
1 teaspoon paprika
1 teaspoon Italian herbs
1 teaspoon dried garlic
¼ cup fresh parsley, chopped
½ medium onion, finely grated
1 garlic clove, minced
½ medium carrot, finely grated
¼ head cabbage, finely shredded
Salt and black pepper to taste
2 tablespoons butter for frying
For the Vegetable Base:
½ medium onion, finely chopped
1 garlic clove, minced
½ medium carrot, grated
¼ head cabbage, shredded
2 tablespoons butter
For Mashed Potatoes:
2.2 lbs (1 kg) potatoes
⅔ cup (150ml) warm milk
2 tablespoons butter
Salt to taste
For Coleslaw:
½ head cabbage, finely shredded
1 carrot, julienned
1 onion, thinly sliced
2 garlic cloves, minced
Fresh dill and coriander, chopped
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon Italian herbs
2 tablespoons olive oil
Salt to taste
Step-by-Step Instructions
Prep Work
Shred and divide vegetables into two portions
One for meatballs, one for base
Keep separated and organized
Meatball Mixture
Combine ground beef with eggs
Add all seasonings
Mix in first portion of sautéed vegetables
Add chopped parsley
Season with salt and pepper
Form into uniform patties
Refrigerate 30 minutes
Vegetable Base
Melt butter in large skillet
Sauté second portion of vegetables
Cook until softened
Remove and reserve
Cooking Meatballs
Heat butter in same skillet
Cook meatballs 5-7 minutes per side
Return vegetables to pan
Cover and simmer 5 minutes
Prepare Sides Mashed Potatoes:
Boil potatoes until tender
Drain well
Add warm milk and butter
Mash until smooth
Season with salt Coleslaw:
Combine all vegetables
Mix dressing ingredients
Toss together
Let rest 30 minutes
Pro Tips for Success
Grate vegetables finely for best incorporation
Don’t overwork the meat mixture
Use cold hands when forming patties
Let meatballs rest before moving in pan
Season each component well
Storage Guidelines
Refrigerate meatballs up to 3 days
Freeze uncooked meatballs up to 3 months
Keep coleslaw separate for freshness
Reheat meatballs gently with a splash of broth