Vegan Meatballs and Cabbage


St. Patrick’s Day has come and gone and lucky for us healthy eaters, it brings inexpensive cabbages by the dozen.  I bought a gorgeous head of cabbage at my local grocery store the day after St. Patrick’s Day for 42 cents!  From the one cabbage I made steamed cabbage leaves filled with some of my meatball mixture, cabbage stew, and a huge bowl of mayo free coleslaw.

My meatless meatballs were mighty tasty but when I decided to cook them with some stewed tomatoes and cabbage they fell apart and the mixture became cabbage stew.  It was delicious, but if you want the meatballs to stay together you have to bake them separate and then add them to the tomatoes and cabbage.


1/4 cup cooked quinoa
3/4 cup cooked brown rice
1/4 cup oats
1/4 cup chopped walnuts
2 cups cannellini beans, cooked
1 Tablespoon olive oil
1/2 red pepper chopped
1/4 onion chopped
1 Tablespoon liquid aminos
1 teaspoon balsamic vinegar
1 teaspoon onion powder
1 teaspoon chili powder
1/2 Tablespoon garlic powder
1/2 to 1 jalapeno chopped
1/2 Tablespoon parsley


Cook quinoa and brown rice according to directions.  Cool.

Cook onion, red pepper, and jalapeno in olive oil.  Cool

Place beans in large bowl and mash.  Add rice, quinoa, oats, and veggie mixture.  Mix all together.  Add chopped walnuts and all the spices and mix well.

Form into balls.

Bake 350 for 20 to 30 minutes or until they start to brown and are heated through.

Makes approximately 18 meatballs.

Serve with steamed cabbage and stew tomatoes.

Choosing healthy living over dying 🙂


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