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Fried Cabbage with Chicken Meatballs Recipe

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This Fried Cabbage with Chicken Meatballs recipe is a hearty, comforting dish featuring tender chicken meatballs simmered with sautéed cabbage, onions, and carrots in a flavorful broth. Enhanced with aromatic spices like cumin and finished with fresh dill, it makes for a satisfying meal that balances proteins and vegetables perfectly. The meatballs are browned first for extra flavor, then cooked through in the skillet with the cabbage mixture, keeping the process straightforward and homey.

Ingredients

Chicken Meatballs

  • 1.1 pound ground chicken
  • 3 tbsp breadcrumbs
  • 1 tsp dried onion
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 egg
  • 1 tbsp chopped dill

Vegetable and Sauce Mixture

  • 1 tbsp olive oil (for frying)
  • 1 tbsp unsalted butter (for frying)
  • 1 green cabbage (roughly chopped)
  • 1 yellow onion (diced)
  • 1 carrot (grated)
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp dried cumin
  • 1 tbsp tomato paste
  • 1 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 bay leaf
  • 1 tsp maple syrup
  • 2 tbsp chopped dill

Instructions

  1. Chopping: Prepare all your vegetables by chopping the dill, peeling and grating the carrot, dicing the onion, and roughly chopping the green cabbage after slicing it into quarters.
  2. Rolling the Meatballs: In a mixing bowl, combine the ground chicken with the egg, salt, pepper, garlic powder, dried onion, breadcrumbs, and 1 tablespoon of chopped dill. Mix gently with your hands just until everything is combined. Form this mixture into 2-tablespoon sized meatballs, noting they will be soft but will firm up during cooking.
  3. Browning the Meatballs: Heat olive oil and butter in a large skillet over medium-high heat. Add the meatballs carefully and brown them evenly on all sides. Remove from the skillet and set aside in a clean bowl; they don’t need to be fully cooked at this stage.
  4. Cooking the Vegetables: In the same skillet, add the chopped cabbage, diced onion, and grated carrot. Cook for about 5 minutes, stirring occasionally until they start to soften.
  5. Adding Spices and Thickening: Stir in salt, pepper, cumin, and tomato paste until evenly mixed with the vegetables. Sprinkle the all-purpose flour over the mixture and stir well to incorporate, which will help thicken the sauce.
  6. Simmering with Broth: Pour in the chicken broth, then add the bay leaf and maple syrup. Bring the mixture to a boil to activate the thickening and blend flavors.
  7. Finishing the Meatballs: Return the browned meatballs to the skillet, cover it, reduce the heat to low, and let everything simmer gently for 15 minutes or until the meatballs are cooked through and the flavors have melded.
  8. Serving: Once cooked, stir in the remaining 1 tablespoon of chopped dill for freshness. Serve warm and enjoy your hearty Fried Cabbage with Chicken Meatballs!

Notes

  • Use fresh dill if possible for a brighter herb flavor.
  • Do not overmix the meatball mixture; this keeps them tender.
  • Browning the meatballs before simmering adds depth of flavor and texture.
  • If you prefer a thicker sauce, let it simmer uncovered for a few more minutes after removing the lid.
  • This dish pairs well with steamed rice or crusty bread.

Find it online: https://yumntasty.com/fried-cabbage-with-chicken-meatballs-recipe/