Old Fashioned Cabbage and Meatballs Two Ways

I remember visiting my Grandma Dorothy when I was a child. She often welcomed us with a pot of her famous sweet-and-sour cabbage rolls, and the aroma alone made everyone hungry. The combination of tender cabbage, savory meat, rice, tomatoes, raisins, lemon, and a touch of sweetness was unforgettable.

As my grandmother got older, arthritis made it difficult for her to roll cabbage leaves around the meat filling. Instead of giving up the recipe, she made it simpler. She used the same beef-and-rice mixture to form meatballs, sliced the cabbage, and cooked everything together in one pot. The result had the same cozy flavor as stuffed cabbage rolls, but with far less work.

This easy unstuffed cabbage and meatballs recipe keeps that family-style comfort while saving time in the kitchen. The stovetop version develops a deeper flavor as it simmers, while the Instant Pot version is a helpful shortcut for busy nights. Either way, the meatballs become tender, the cabbage softens beautifully, and the sweet-and-sour sauce tastes even better the next day.

Allergen Information

These cabbage and meatballs are gluten-free, dairy-free, nut-free, soy-free, and oat-free. As always, check labels on packaged ingredients such as ketchup, diced tomatoes, and jelly to make sure they meet your dietary needs.

Ingredient Notes

For the complete ingredient list and exact amounts, see the recipe card below.

• Ground beef: Use 90% lean ground beef if you want to keep the recipe a little lighter. Ground turkey or ground chicken can also be used, though the flavor will be slightly different because they contain less fat.
• Rice: White or brown rice can be used. Long-grain rice, such as basmati or jasmine, works better than short-grain rice. Brown rice will take longer to cook and may need more liquid.
• Brown sugar: Brown sugar adds sweetness to balance the lemon juice and tomatoes. Coconut sugar can also be used.
• Diced tomatoes: Use plain canned diced tomatoes. Avoid fire-roasted or flavored varieties because they can change the classic sweet-and-sour flavor.
• Ketchup: Ketchup is an important part of the sauce and helps create the familiar tangy flavor.
• Grape jelly: Grape jelly gives the sauce a traditional sweetness. Apricot jam can work in a pinch.
• Lemon juice: Lemon juice adds the sour note that balances the sweetness. Fresh or bottled lemon juice both work.
• Egg: Use one large egg to help bind the meatballs.
• Raisins: Use regular raisins rather than golden raisins for this recipe.

Which Cooks Better: Stovetop or Instant Pot?

Both methods work well. My grandmother made this cabbage and meatballs recipe on the stovetop, letting it simmer until the flavors blended together. The stovetop method gives the sauce time to deepen and makes the dish taste especially rich.

The Instant Pot version is a faster option for busy weeknights. It still delivers tender meatballs and flavorful cabbage, but in less time. If you are not in a hurry, the stovetop method is worth the slow simmer. If you need dinner on the table sooner, the Instant Pot is a great choice.

Step 1: Set the Instant Pot or pressure cooker to sauté. Add the olive oil and diced onion, then cook for about 3 minutes. During the last couple of minutes, add half of the shredded cabbage and stir with a wooden spoon.

Stovetop: Heat the oil in a large soup pot. Add the onion and cook until it is soft and translucent. Add the shredded cabbage and cook for about 5 more minutes.

Step 2: Add the ground beef, uncooked rice, egg, salt, and pepper to a large mixing bowl. Mix until combined, then use your hands to form small meatballs. The rice cooks inside the meatballs, giving them a tender porcupine-style texture.

Instant Pot and stovetop: This step is the same for both cooking methods.

Step 3: Place the raw meatballs on top of the cabbage and onions. Handle them gently so they keep their shape while they cook.

Instant Pot and stovetop: This step is the same for both methods.

Step 4 for Instant Pot: Add the diced tomatoes, lemon juice, brown sugar, raisins, ketchup, grape jelly, water, and remaining cabbage over the meatballs. Close the lid and cook on the stew setting for 35 to 40 minutes.

Step 4 for stovetop: Add the remaining ingredients over the raw meatballs, but do not stir right away. Stirring too soon can break the meatballs apart. Make sure the liquid reaches the meatballs. Cover the pot and cook over medium heat until the mixture begins to boil, then reduce the heat to low.

Step 5: If using an Instant Pot, release the pressure according to the manufacturer’s directions before opening the lid. If cooking on the stovetop, simmer for at least 1 1/2 hours, adding more water if needed. The longer it simmers, the more the flavors blend.

Yes. This recipe works very well on the stovetop. Simmer it on low for 1 to 2 hours, checking occasionally to see if more water is needed. It is technically ready after about an hour, but a longer simmer helps the flavors blend.

Yes. Use ground turkey or ground chicken instead of ground beef. The flavor will be a little different because there is less fat in the sauce, but the recipe will still work.

Gluten-free bread crumbs can be used, but the liquid balance will change because the rice will not be cooking inside the meatballs. The texture will also be different from the original porcupine-style meatballs.

Slice the cabbage thinly so it cooks evenly and is easy to eat.

Store the cabbage and meatballs in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 4 months.

Serve With

• Mashed potatoes make this meal extra comforting.
• A simple vegetable side dish also pairs nicely with the sweet-and-sour sauce.
• Gluten-free breadsticks or dinner rolls are perfect for dipping into the sauce.

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