Bake in the oven with albóndigas

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Prepare the meatballs by combining the ground beef, breadcrumbs, grated Parmesan cheese, milk, chopped onion, minced garlic, dried oregano, dried basil, salt, black pepper, and garlic in a large bowl. I beaten egg. Mix well until all ingredients are evenly incorporated.

3. Form the meat mixture into meatballs, about 1 inch in diameter. Reserve the meatballs.

4. Remove the tough outer leaves from the cabbage and cut it into quarters, removing the tough core. Separate the leaves and blanch them in boiling water for about 2-3 minutes until they soften a little. Drain the leaves and reserve them.

5. Heat the olive oil in a large skillet over medium heat. Add the sliced ​​onion and minced garlic to the pan and sauté until tender and fragrant.

6. Add the diced tomatoes, chicken or vegetable broth, dried thyme, salt and pepper to the pan. Stir well to combine and let the mixture simmer for a few minutes.

7. Take a cabbage leaf and place a meatball in the center. Roll the cabbage leaf around the meatball, tucking in the sides as you go. Repeat with remaining meatballs and cabbage leaves.

8. Place the rolled cabbage and meatballs in a baking dish. Pour the tomato and broth mixture over the top, covering the cabbage rolls.

9. Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes, or until the cabbage is tender and the meatballs are cooked through.

10. Remove the foil and sprinkle grated Parmesan cheese on top, if desired. Return the dish to the oven and bake for 5 more minutes to melt the cheese.

11. Remove from the oven and let cool for a few minutes before serving.

Serve the baked cabbage with meatballs hot, garnished with grated Parmesan cheese if desired. It’s a comforting and flavorful dish that combines the goodness of cabbage and meatballs into one tasty meal.