In order to bring you the best organic produce, some ingredients may differ from those depicted.
Meatballs with mushroom ragù over wilted cabbage
Dairy-Free, Lean & Clean, Paleo, Gluten-Free, Carb-Conscious, Mediterranean, Soy-Free
2 Servings, 500 Calories/Serving
Inspired by Eastern European cabbage rolls, we created a hearty paleo dinner of meatballs simmered in a shiitake mushroom ragù and served over wilted sliced cabbage.
In your bag
- 1 ounce dried shiitake mushrooms
- 1 or 2 organic shallots
- Sun Basket mushroom-herb blend (porcini powder - granulated garlic - dried thyme)
- 1 or 2 cloves organic peeled fresh garlic
- 1 cup diced tomatoes
- 1 cup vegetable broth
- 1 wedge organic Savoy or other cabbage (about ¾ pound)
Calories: 500, Protein: 26g (52% DV), Fiber: 11g (44% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1.5g, Saturated Fat: 7g (35% DV), Cholesterol: 65mg (22% DV), Sodium: 380mg (16% DV), Carbohydrates: 36g (12% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Soften the mushrooms
In a small sauce pot, combine the shiitake mushrooms and 2 cups [4 cups] water. Bring to a boil, cover, and cook, stirring occasionally, until softened, 3 to 5 minutes. Meanwhile, prepare the meatballs.
Make the meatballs
- Peel and finely chop enough shallots to measure ¼ cup [½ cup].
- Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large bowl, combine the shallots and mushroom-herb blend. Add the meat, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.
Cook the meatballs and mushroom ragù
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
- Remove the mushrooms, reserving ⅓ cup [⅔ cup] soaking liquid. Discard the stems and thinly slice the mushroom caps.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the meatballs and cook, turning occasionally, until lightly browned but not yet cooked through, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Add the mushrooms, reserved soaking liquid, tomatoes, and vegetable broth and season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the meatballs are cooked through and the ragù has thickened slightly, 5 to 7 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, prepare the cabbage.
Prep and cook the cabbage
- Cut away any core from the cabbage; thinly slice the cabbage.
In another large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the cabbage, season with salt and pepper, and cook, stirring occasionally, until just wilted, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the cabbage to individual plates. Top with the meatballs and mushroom ragù and serve.
- Measure the water for the mushrooms.
- Time the mushrooms.
- Measure the shallots.
- Press the garlic (if you have a press).