Popular
Latest From the Show
Sweet and Sour Cabbage with Meatballs
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1 3/4 cups chicken stock, divided
- 1/2 cup white long-grain rice
- Salt and pepper
- 1 1/2 pounds ground meatloaf mix or freshly ground sirloin
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon allspice
- 2 teaspoons ground cumin
- 1 tablespoon paprika
- 1 onion, 3 tablespoons grated and the rest chopped
- 4 cloves garlic, 2 pasted and 2 sliced
- 1 egg, beaten
- 2 tablespoons canola or vegetables oil plus additional for drizzling
- 1 small red cabbage, quartered, cored and shredded
- 1 teaspoon celery seed
- 1/4 cup cider vinegar, preferred brand Bragg’s
- 2 tablespoons brown sugar
- 1 cup chili sauce, preferred brand Heinz
For the Special Sauce
- 1/2 cup crème fraiche
- 2 tablespoons pickle relish
- 2 to 3 tablespoons chopped dill
- 2 to 3 tablespoons chopped parsley
- 2 to 3 tablespoons chopped chives
- Juice of 1/2 lemon
Yield
Serves: 4
Preparation
Preheat oven to 375°F.
In a small saucepot, bring 3/4 cup stock to a simmer; add rice and cover. Simmer 15 minutes. Season with salt and pepper then remove rice from pot and spread it out on plate or pan to quickly cool.
Season meat with Worcestershire, salt, pepper, allspice, cumin, paprika, grated onion, pasted garlic, cooled rice, egg and a drizzle of oil. Roll into walnut-size meatballs.
Heat a large, ovenproof skillet over medium-high heat with oil, 2 turns of the pan. Add cabbage, chopped onion and sliced garlic; season with salt, pepper and celery seed. Add cider vinegar and remaining 1 cup stock to the skillet and toss. Sprinkle with sugar and stir to combine; stir in chili sauce and soften cabbage, 20 minutes. Add meatballs to the skillet and place everything in the oven 15 minutes more to cook meatballs through.
Meanwhile, mix all ingredients for the special sauce in a bowl.
Serve meatballs and cabbage topped with special sauce.