Tomato Stew with Cabbage and Meatballs

Name: Tomato Stew with Cabbage and Meatballs
Cuisine: American
Ingredients: 1/4 head cabbage; 1/4 onion; 1 can (14 oz) canned tomatoes; 3/4-1 cup water; 1/4 cup red wine; 2 teaspoons granulated bouillon; 2 teaspoons Worcestershire sauce; 2 teaspoons sugar; 7 oz ground beef and pork mix; 1/4 onion; 1 egg; 1/2 teaspoon salt; 1 teaspoon sugar; Salt, pepper, and grated Parmesan cheese to taste

＊セレン＊ @cook_40052047

The cabbage is sweet and tender! Kids love it too. It's so simple, yet my husband thinks it takes about 5 hours to make, and he loves it. The origin of this recipe: I had a lot of cabbage at home. I wanted to make something with flavors and textures that kids would enjoy. I didn't have much time, so I wanted to create a rich flavor easily. The measurements are easy to remember too!

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Ingredients

1/4 headcabbage
1/4onion
1 can (14 oz)canned tomatoes
3/4-1 cupwater
1/4 cupred wine
2 teaspoonsgranulated bouillon
2 teaspoonsWorcestershire sauce
2 teaspoonssugar
Meatballs
7 ozground beef and pork mix
1/4onion
1egg
1/2 teaspoonsalt
1 teaspoonsugar
Finishing
Salt, pepper, and grated Parmesan cheese to taste

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Steps

1

Cut the cabbage into quarters lengthwise and thinly slice the onion along the grain. Finely chop the onion for the meatballs.
2

Combine all the meatball ingredients in a bowl and knead well until sticky. Shape into your preferred size.
3

In a pressure cooker, add the ingredients marked with ☆ along with the chopped cabbage and onion. Heat until boiling, then place the meatballs in the gaps.
4

Cover the pressure cooker and cook under pressure for 10 minutes. Turn off the heat and let it sit as is.
5

Once the pressure pin drops, open the lid and season with salt and pepper to taste. Serve on plates and sprinkle with grated Parmesan cheese if desired.