In order to bring you the best organic produce, some ingredients may differ from those depicted.
Meatballs with mushroom ragù over wilted cabbage
Lean & Clean, Dairy-Free, Soy-Free, Paleo, Gluten-Free, Carb-Conscious, Mediterranean
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: 10g (40% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 8g (40% DV), Cholesterol: 65mg (22% DV), Sodium: 480mg (20% DV), Carbohydrates: 35g (12% DV), Total Sugars: 10g, 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 (avoiding any grit), 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).