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.
Ingredients
- 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
Directions
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.