As I type this recipe, it is Isru Chag Succos, and I can still taste and smell the stuffed cabbage we ate on Hoshana Rabbah. It was classic, traditional, and tasted very much like my Bubby’s, a”h. These meatballs incorporate the cabbage as part of the meatball mixture. They come out really soft and juicy. Everyone’s fave!

Directions

Prepare the Meatballs

Yields about 35 meatballs, or 7-8 servings

1. Heat olive oil in a large frying pan.

2. Add onions, cabbage, and salt, and sauté over low heat for 20 minutes, stirring occasionally. Turn the heat to high in the last minute to give the onions and cabbage a caramel color and flavor.

3. Halfway through the sautéing time, preheat your Crock-Pot by turning it on low and spraying it with cooking spray. Mix together the pizza sauce, honey, and lemon juice. Taste and, if desired, add two tablespoons brown sugar for a sweeter sauce. (I didn’t.) Add to Crock-Pot.

4. Mix together the meat, turkey, egg, almond flour, spices, and the onion-cabbage mixture. Form into golf-ball-sized meatballs. Carefully drop into the sauce. Cook on low for six hours. (If you’re not home, you can leave it up to eight hours, but they’re ready after six.)

Notes:

Meatballs can be frozen.

Credits

Props and Styling by Renee Muller
Photography by Chavi Feldman

Recipe tags

Brynie greisman Cabbage Chopped meat Crock-pot Crockpot Crockpot recipe Ground beef Ground meat Juicy Kosher for passover Meatballs Mince Pesach Slow cooker Soft Succos Succot Sukkos Tomato sauce Weeknight dinner

Please log in to rate

Reviews

3 Comments

Inline Feedbacks

View all comments

Susan Shear

1 year ago

I’m going to make the Saucy Meatball & Cabbage tonight and do not have a crock pot. How long should I cook the mixture if I use stovetop? . I know many people asked if they can cook on stovetop but you didn’t say how long to cook. Please let me know?
Thank you.
Susan