Recipe: Braised Meatballs and Cabbage (using cooked brown rice)

BRAISED MEATBALLS AND CABBAGE

1 lb. 93 percent lean ground beef
1/2 cup cooked brown rice
1/2 cup finely chopped scallions, green and white parts
1 Tbsp. extra virgin olive oil
1 lb. head Savoy cabbage, quartered and cut into 1/2-inch strips
1 large onion, chopped
2 cloves garlic, minced
2 cups reduced-sodium tomato juice
1/4 cup tomato paste
1/4 cup flat parsley leaves, chopped
1 Tbsp. sugar
1 Tbsp. fresh lemon juice, or to taste
Salt and ground black pepper, to taste

In mixing bowl, use fork to combine beef, rice and scallions with 1/2 teaspoon salt and 1/8 teaspoon pepper. Form mixture into 16 meatballs.

Heat oil in large Dutch oven over medium-high heat. Add meatballs in one layer and cook, turning until browned on all sides, 8 minutes. Gently transfer meatballs to plate, using tongs.

Add cabbage and onions to pot and cook, stirring often, until cabbage wilts, 5 minutes.

Add garlic and cook until vegetables are collapsed, 3 minutes.

Add tomato juice, tomato paste, and 3 tablespoons of parsley. Season to taste with salt and pepper. Arrange meatballs on top of cabbage. When liquid boils, reduce heat to a simmer, cover, and cook until meatballs are cooked through and the cabbage is soft, about 30 minutes.

Divide meatballs among 4 wide, shallow bowls. Stir sugar and lemon juice into cabbage, then adjust seasoning. Spoon cabbage over meatballs. Garnish with remaining parsley and serve.

TO MAKE AHEAD:
If serving at a later time, cool and refrigerate finished dish up to 2 days. To reheat, add 1/2 cup tomato juice, then mix in sugar and lemon before serving.

Makes 4 servings

Per serving: 270 calories, 9 g total fat (2.5 g saturated fat), 24 g carbohydrate, 27 g protein, 5 g dietary fiber, 240 mg sodium

Source: Dana Jacobi / the American Institute for Cancer Research