Cabbage Roll Meatballs

“Cabbage Roll” Meatballs

We love meatballs in our house! Or, as D pronounces them “eat balls!” I’ve found meatballs are one of the best ways to hide some extra nutrition in a meal that my kids will actually eat. Typically, I’ll serve meatballs with a sweet and sour sauce but have also served this recipe with tomato sauce to give them a more traditional cabbage roll taste.

Cabbage Roll Meatballs
Cabbage Roll Meatballs served with cooked carrots and homemade corn bread.

Cabbage Roll Meatballs – feeds 4


  • 1 hamburger patty, raw
  • 1 egg, beaten
  • 1/2 C cooked rice
  • 1/2 C finely minced cabbage (I usually use Napa but have also tried this with basic red and/or green cabbage)
  • 1 tsp minced onion
  • 1 tsp minced garlic
  • 1 tsp sesame oil
  • salt & pepper to taste


  1. Before mincing the cabbage, it’s best to chop it coarsely, put it in a bowl and sprinkle it with salt. Let the salted cabbage sit for 10-20 minutes and you’ll notice the salt draws out a lot of the moisture in the cabbage. Use your hands or a clean tea towel to thoroughly squish/drain the water from the cabbage.
  2. Once the excess water has been removed from the cabbage, mix it and all of the other ingredients in a large bowl. Essentially, you don’t want to over-work the meat too much so I find using my hands is best for this task as I can mix everything until just incorporated quite easily.
  3. Shape your meatballs and drop one by one into your warmed sauce of choice.
  4. Poach the meatballs in the sauce on low heat for anywhere from 30 mins to 1 hour. As long as the heat is low you shouldn’t experience any burning or over-cooking.
  5. Enjoy!





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