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
Preheat oven to 180C°-350F°
In a casserole dish mix tomato paste, water, spices, and 2 tablespoons of feta in dish until well combined.
Slice cabbage into round 1 to 2 inch thick slices and place into the sauce.
Place Meatballs in open spaces where there is sauce but no cabbage.
Sprinkle lightly on top of dish mozzarella, feta, parmigiana, and places dollops of ricotta sparingly on top of cabbage.
Bake in oven for 20 to 40 minutes or until meatballs are done and cabbage is less crunchy.