Serves: 4
Total Calories: 268

2 cloves garlic, finely chopped
2 tablespoons olive oil
1 head small cabbage, shredded
1 1/2 cups drained canned whole tomatoes, chopped
salt

MEATBALLS
1 cup torn crustless Italian bread or French
1/2 cup milk
1 pound ground beef chuck
1 large egg, beaten
1/2 cup freshly grated Parmigiano-Reggiano
1 clove large garlic, chopped
2 tablespoons chopped fresh flat-leaf parsley
salt and freshly ground black pepper
1/4 cup olive oil

1 In a large pot, cook the garlic in the olive oil over medium heat until lightly golden, about 2 minutes. Add the cabbage and stir well. Add the tomatoes and salt to taste. Cover and cook over low heat, stirring occasionally, for 45 minutes.

2 In a medium bowl, combine the bread and milk. Let stand 10 minutes, then squeeze out the excess milk.

3 In a large bowl, combine the beef, bread, egg, cheese, garlic, parsley, and salt and pepper to taste. With your hands, thoroughly mix together all of the ingredients.

4 Rinse your hands in cool water to prevent sticking, then lightly shape the meat mixture into 2-inch balls. Heat the oil in a large heavy skillet over medium heat. Fry the meatballs until nicely browned on all sides. (Turn them carefully with tongs.) Transfer the meatballs to a plate.

5 If there is a lot of liquid in the pot with the cabbage, leave the cover off and cook until reduced. Add the meatballs and cover them with the cabbage. Cook 10 minutes more. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 268
Calories from Fat: 192

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