January 31, 2011 § 5 Comments
Yesterday I cooked up about 40 1″ meatballs having no idea what I was actually going to do with them. I asked Daughter what she thought and she said, “Cabbage Cups!” Huh? So I asked her what the heck that was and she said she had no idea but that it sounded good.
Okkaaaay. Good thing I like a challenge. I did some research on the internet and finding nothing but the standard cabbage roll recipe, I went into my kitchen and hoped something would jump out at me. It did. My muffin tin fell on the floor at my feet while I was putting away the cookie sheet.
Fate? Whatever, I’ll give it a go.
I boiled three cabbage leaves until just tender but not soft. Once cooled, I cut each leave into four pieces removing the hard stemmy bit in the middle and then set them aside.
At the bottom of each cup of the muffin tin I put about 1 tblsp of tomato sauce – to keep the cabbage from scorching and/or sticking. Then I placed a piece of the cut cabbage into each one, folding it to make a cup.
Into each cabbage cup I put two (already cooked) meatballs, some more sauce, 2 tiny cubes of mozerrella cheese, a sprinkle of diced sweet red pepper, a sprinkle of parmesan cheese and then a dollop of more sauce. (Just omit cheese if you don’t eat it.)
Cover with tin foil and bake at 325 F for about 20 minutes or until cabbage is soft. Remove foil, turn oven off but leave in for another 10 minutes to crisp the edges of the cabbage.