Unstuffed Cabbage

I bought a head of cabbage with all good intentions of making a big pot of stuffed cabbage during this cold weather. I took the easy way out and made "unstuffed cabbage".  All the flavor of regular cabbage rolls, but alot less bother to make. When I make stuffed cabbage and there is any meat filling left and no cabbage leaves, I usually just make meatballs and add them to the pot. This is how this recipe came about. If you would like to make regular stuffed cabbage, This is my recipe: Stuffed Cabbage Rolls with Grandma

  1 head green cabbage, cored and chopped into 1-inch pieces 1 28 oz. can tomatoes with juice, chopped 1 can tomato soup 1 can water Meatballs 1-1/2 lbs. ground beef 1 medium onion, chopped 4 Tbsp. unsalted butter 1-1/2 cups cooked white rice 1 large egg 1 Tbsp. Worcestershire sauce 1 tsp. paprika Salt and freshly ground pepper Add cabbage, tomatoes, tomato soup, water and salt and pepper to pressure cooker (this can also be done on your stovetop). Cook at high pressure for 3 minutes. Simmer on the stove about 20 minutes or until cabbage is tender. Saute onion in butter until golden brown.  Let cool slightly. Mix beef, sauteed onion (along with the butter in the pan), rice, egg, Worcestershire sauce, paprika, salt and pepper.  Mix by  hand until combined. Form into meatballs. Add to cabbage and tomato mixture and simmer over low heat until meatballs are cooked through (approx. 30 minutes.  Stir gently during cooking time to be sure meatballs are submerged in sauce.

Serve hot in bowls with freshly ground pepper and maybe some rye bread and butter. Enjoy!