This Braised Asian Meatballs and Cabbage served over whole-grain rice noodles is a quick one-dish meal that you can pull together in 15-20 minutes with only a handful of dirty dishes left for you when you're done.
Now that’s my kind of busy weeknight meal, and with the start of school coming up soon, I know we’ll all need plenty of those at our disposal!
Plus, with the cabbage mixed in with the meatballs and the whole thing served over whole-grain rice noodles, it definitely qualifies as a one-dish meal. Try this Vegetarian Lo Mein for another family favorite. I hope your family enjoys this one as much as mine does!
Braised Asian Meatballs and Cabbage
This Braised Asian Meatballs and Cabbage served over whole-grain rice noodles is a quick one-dish meal that you can pull together in 15-20 minutes with only a handful of dirty dishes left for you when you're done.
Print Recipe
Servings: 4 people
Ingredients
- 1 pound ground pork
- 3 tablespoons soy sauce
- 2 teaspoons ginger (peeled and minced)
- 1 clove garlic (minced)
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon crushed red pepper
- 1 tablespoon coconut oil
- 1/2 large green cabbage (trimmed and sliced (or 1 whole small green cabbage))
- 1 cup chicken broth (or veggie broth)
- brown rice noodles (cooked according to package directions (for serving))
- green onions (sliced, optional garnish)
Instructions
- In a large mixing bowl, use your hands to combine the pork, soy sauce, ginger, garlic, sesame oil, and red pepper flakes. Form into golf ball sized meatballs and set aside.
- In a large sauté pan (with sides and a lid), heat the coconut oil over medium-high heat. Brown the meatballs on all sides, about 5 minutes.
- Add the cabbage and cook while stirring for another minute or two until it begins to wilt.
- Pour in the broth, cover with the lid, and cook until the meatballs are done all the way through (no longer pink on the inside), another 5 minutes.
- Remove the lid and simmer for another minute or two so the liquid can reduce slightly. Pour over rice noodles, garnish with green onions, and serve warm.
Notes
1. Gluten-free when using gluten-free soy sauce.
2. Coconut is not a tree nut. However, if you have a tree nut allergy, consult your doctor before consuming.
3. We recommend organic ingredients when feasible.
2. Coconut is not a tree nut. However, if you have a tree nut allergy, consult your doctor before consuming.
3. We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Braised Asian Meatballs and Cabbage
Amount Per Serving
Calories 381
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 12g75%
Cholesterol 82mg27%
Sodium 1065mg46%
Potassium 666mg19%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 5g6%
Protein 23g46%
Vitamin A 225IU5%
Vitamin C 62.2mg75%
Calcium 84mg8%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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I replaced the pork with beef and added a cup of carrots to the meatballs. My husband loved it!
Perfect! Glad he loved it :) – Nicole
One of the best recipes!!! Our family loves this!
Amazing! I used 1 1/2 lbs ground turkey and adjusted the ingredients for the meatballs, and added cabbage, accordingly. For the broth I used 1 1/2 cups low sodium chicken broth and added 2 tsp brown sugar and 4 tbsp low sodium soy sauce. This is definitely a keeper!
Such an easy recipe & absolutely delicious. My husband, who is a picky eater, loved this dish. Will definitely make again.
How did it turn out?
Wondering if anyone has made this with ground turkey instead? Our store happend to be out of ground pork (which I used last time). I imagine it will still turn out well.
These meatballs were great though I probably doubled the ginger in them and added about 1.5 tsp fish sauce to them. I also cooked up some julienned carrots and red peppers with the cabbage since they were in the fridge and needed to be used. I thought the cabbage/broth mixture could have used a little more seasoning though. Maybe some soy sauce or rice vinegar with the chicken broth? The recipe is a good basis to do some experimenting with though!
I took your suggestion and added rice wine vinegar to the broth! It was super delish. I also took the meatballs out once they were done and let the cabbage simmer in the broth and vinegar for 20 more minutes.
I had a head of Napa cabbage that I used in place of regular, and added some Siriacha…my chef hubby calls it a keeper! Thank you for this awesomely easy dinner (with enough leftovers for some lunches, too)!
This looks so delicious! I can’t wait to try it! As a college student, I’m always looking for quick, easy, and delicious recipes.
Update: I made this last night and it was so delicious and full of flavor! Thanks for this wonderful recipe!
The flavor was outstanding, but the meatballs were really dry. Next time I’ll just break the ground pork up in the pan and add all the seasonings in with it.
made last night and I don’t know what I did wrong but the meatballs were dry and not a lot of flavor except the heat from the red peppers.
Made thos dish last night. Quick, easy and delicious! Thanks for the recipe!
great recipe idea, wow, love how quick this is, love the pork-cabbage flavor combination, thank you!
Quick (once mtballs are made), one dish meal, yay
Our area isn’t very “real food” friendly and I have a difficult time finding pork that follows the rules. Any suggestions? Thank you!
This looks delicious! I love that it’s a nice change from our usual meatballs. I will leave out the sesame due to my son’s allergies, but the rest of the ingredients look great! Thanks!
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I got all excited seeing this..Being Taiwanese, this dish 紅燒獅子頭 （Hong Shao ShiZi Tou）this one of my favorite Chinese food, it reminds me of home !!!!