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, Paleo, Soy-Free, Gluten-Free, Mediterranean, Carb-Conscious
2 Servings, 580 Calories/Serving
It’s hard to beat a classic, unless it’s as easy as this dish. We skip the stuffing, rolling, and braising and create deconstructed Eastern European cabbage rolls with a savory mushroom ragù.
In your bag
- 1 ounce dried shiitake mushrooms
- 3 organic scallions
- Your choice of protein
- Sunbasket 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 580, Total Fat 35g (45% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 510mg (22% DV), Total Carb. 35g (13% DV), Fiber 10g (36% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 34g
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
- Trim the root ends from the scallions; thinly slice the scallions crosswise.
- Cut a small corner from the protein packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large bowl, combine the scallions and mushroom-herb blend. Add your protein, 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 and pour in the reserved mushroom soaking liquid, stopping when you reach the grit. Add the 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).