Meatballs & Cabbage Skillet Dinner

Cabbage & Meatballs

We love meatballs, and small meatballs are a great substitute for almost any meat in a stew or skillet dinner.
If you have a large enough skillet, add small chunks of potatoes at the same time as the meatballs.


  • Meatballs:
  • 12oz (360gr) ground beef 
  • 3 tbs breadcrumbs
  • 1 egg
  • 2 tbs ketchup
  • 2 tbs red wine or beef broth
  • 1 tbs Dijon-style mustard
  • 1 tbs Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Cabbage:
  • 1/3 Savoy cabbage, about 3 cups sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1 cup (8oz, 240gr) tomatoes, peeled, chopped, with juices
  • 1/2 cup (4oz, 120ml) beef broth
  • 1 tbs olive oil


  • In medium bowl lightly beat the egg with a fork.
  • Add breadcrumbs, ketchup, wine or broth, mustard, Worcestershire, paprika, chili powder, garlic, herbs, and mix well.
  • Add beef and mix well — use your hands and knead like bread dough.
  • Form into small meatballs, about 1″ (2.5cm) in diameter. Set aside.
  • Heat oil in a large skillet over medium-high heat.
  • Add onions, garlic, chili powder, and sauté 5 minutes.
  • Add cabbage and stir-fry 5 minutes longer, just until it starts to wilt a bit.
  • Add broth, tomatoes, juices, oregano and stir well to combine.
  • Cover and let cook until hot.
  • Add meatballs, tucking them into the cabbage. Cover and simmer 20 minutes, turning meatballs and stirring cabbage once.
  • Serve from the skillet with simple boiled potatoes.


If you are using white cabbage, rather than the green Savoy, cook it, covered, for 10 – 15  minutes before adding meatballs.
An easy way to get similar-sized meatballs: divide the meat mixture into 4ths, then each portion into 4ths again… 16 small meatballs!

Keywords: meatballs, cabbage, Savoy cabbage

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