This quick cabbage and chicken meatballs is a meal with ingredients that you can find, and enough veggies to make you feel like an adult, with no compromise on flavor. It stores and reheats easily, so don't be afraid to make extra.
Ingredients
- unsalted butter: 2 Tbsp (divided)
- (23-ounce) package prepared chicken meatballs, such as Aidells® Teriyaki & Pineapple Chicken Meatballs: 1 piece
- yellow onion: 1 piece (cut into bite-size pieces)
- head cabbage: 0.33333 piece (cut into small pieces)
- marinara sauce: 3 Tbsp
- Creole seasoning: 0.25 tsp (to taste)
- black pepper: 0.25 tsp (to taste, freshly ground)
- pinch crushed red pepper flakes: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Melt 1 tablespoon butter in a large skillet over medium heat. Add meatballs and onion, and cook, stirring occasionally, just until onions become soft and translucent, about 5 minutes.
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Stir in cabbage, the remaining 1 tablespoon butter, marinara, Creole seasoning, black pepper, and red pepper flakes. Stirring frequently, cook until cabbage is tender with a bite, about 3 minutes, or longer if you prefer more tender cabbage.
