In order to bring you the best organic produce, some ingredients may differ from those depicted.
Meatballs with mushroom ragù over wilted cabbage
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
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
- 10 ounces ground beef
- 1 ounce dried shiitake mushrooms
- 1 or 2 organic shallots
- 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. 36g (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 enough water to cover. 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].
- Ground meat (including plant based): 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].
- Drain the mushrooms; 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, 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.
- Time the mushrooms.
- Measure the shallots.
- Press the garlic (if you have a press).