Baked Meatballs And Cabbage Recipe

Growing up my father use to love to cook and one of his favourite dishes to make was cabbage rolls. This is my take or a deconstructed version of that dish. I haded a marinara sauce instead of a tomato base and cheese to give it more of a pasta feel. The cabbage is crunchy and makes a lovely addition to the soft meatballs. The dish is meant to be eaten by cutting a piece of cabbage and a piece of meatball and eating them together.


  • 400g Tomato Paste
  • 2 Cups Water
  • 1 Tablespoon Italian Seasoning
  • 1 Teaspoon Garlic Granules or powder
  • 1 Teaspoon Onion Powder
  • ½ Teaspoon Salt
  • 2 Tablespoons Feta and extra for sprinkling
  • Shredded Mozzarella
  • Sliced Parmigiana
  • Ricotta Cheese
  • Meatballs


Step 1

Preheat oven to 180C°-350F°

Step 2

In a casserole dish mix tomato paste, water, spices, and 2 tablespoons of feta in dish until well combined.

Step 3

Slice cabbage into round 1 to 2 inch thick slices and place into the sauce.

Step 3

Place Meatballs in open spaces where there is sauce but no cabbage.

Step 4

Sprinkle lightly on top of dish mozzarella, feta, parmigiana, and places dollops of ricotta sparingly on top of cabbage.

Step 5

Bake in oven for 20 to 40 minutes or until meatballs are done and cabbage is less crunchy.

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