Go Back

Caramelized Cabbage Matzah Balls

Print Recipe
Servings: 10 matzah balls
Course: First Course, Soup
Cuisine: Jewish
Ingredients Method

Ingredients
  

for caramelizing cabbage
  • 1 1/2 cup green cabbage chopped
  • 3 tbsp schmaltz or vegetable oil
  • 1 1/2 tsp sweet paprika
  • 1/2 tsp kosher salt
  • couple of pinches of sugar optional
for the matzah balls
  • 3/4 cup matzo meal
  • 3 egg whites from large eggs, whisked til light and fluffy
  • 3 yolks from large eggs
  • 1 tbsp grated sweet onion
  • caramelized cabbage with schmaltz (or oil)
  • 3 tbsp broth from soup cooled down
  • 1 heaping tbsp chopped fresh herbs dill, cilantro, parsley
  • 1/2 tsp kosher salt

Method
 

for the cabbage
  1. In a small pan under low heat, melt your schmaltz then add the chopped cabbage. Stir every 8-10 minutes (be careful to not interrupt the browning process by moving the cabbage around a lot) until the mix turns a deep brown, about 45 minutes. While you begin with 3 tbsp schmaltz, it reduces to about 1 ½ tbsp. Set aside.
for the matzah balls
  1. In a medium bowl, beat your egg yolks, grated onion, cabbage with schmaltz, broth, herbs and salt together. Gently fold in the beaten egg whites and matzo meal til fully incorporated. Cover and chill for at least 1 hour.
  2. Bring a large pot of water to boil, stir in 1 teaspoon of salt.
  3. With wet hands, form walnut-sized balls and drop them into the pot. Cover and boil for about 50 minutes.
  4. Ladle them into your favorite soup. Enjoy!