Cab­bage-wrapped Meat­balls

SERVES 4 PREP 15 min­utes COOK 15 min­utes NU­TRI­TION 1856kJ; 25g fat (8g sat); 44g pro­tein; 8g car­bo­hy­drate; 5g fi­bre a serve COST $3.50 a serve

Recipes+ - - Index -

16 Savoy cab­bage leaves,

stems re­moved

500g Ital­ian-style sausage,

skins re­moved 2 ta­ble­spoons freshly grated


1 ta­ble­spoon dried pack­aged


1 egg, lightly whisked

½ cup finely chopped flat-leaf

pars­ley, plus ex­tra, to serve 1 ta­ble­spoon veg­etable

or olive oil

1 onion, finely chopped 2 cloves gar­lic, finely chopped 400g can chopped toma­toes 1/3 cup wa­ter


Cook cab­bage leaves in a large saucepan of boil­ing wa­ter for 2 min­utes or un­til pli­able. Drain; re­fresh un­der cold wa­ter.


Mean­while, com­bine sausage meat, parme­san, bread­crumbs, egg and pars­ley in a bowl. Us­ing dry hands, shape into 16 balls.


Trim cab­bage leaves into rec­tan­gles; wrap each meat­ball in a leaf.


Heat oil in a deep fry­ing pan over mod­er­ate heat. Cook and stir onion and gar­lic for 2 min­utes or un­til soft. Add toma­toes and the wa­ter; bring to the boil. Re­duce heat. Add cab­bage parcels, seam-side down. Cover; cook for 10 min­utes or un­til cooked. Serve topped with ex­tra pars­ley.

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