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Playing Richard Blais’ Goulash Meatballs with Red Cabbage Marmalade


For the Meatballs
  • 12 ounces ground pork
  • 12 ounces ground beef
  • 1 onion, minced
  • 1 large garlic clove, minced
  • 2 ounces breadcrumbs
  • 1 large egg, beaten
  • 1 teaspoon Hungarian paprika
  • Salt and black pepper
For the Red Cabbage Marmalade
  • 2 quarts diced, red cabbage
  • 2 cups red wine
  • 1/2 cup red wine vinegar
  • 1/2 cup sugar
  • 1 tablespoon salt


Serves: 6


For the meatballs, in a large bowl, combine all ingredients. Roll meatballs into golf ball-size portions. In a large skillet, heat 2 tablespoons of oil until smoking hot. Sear meatballs until browned on all sides. Bake meatballs on a baking sheet at 400°F for 8-10 minutes or until cooked through.

In a Dutch oven, combine all of the marmalade ingredients and cook over medium heat until all the sugar has dissolved and the liquids have reduced.

Add a cup of cooked cabbage to a blender and blend until puréed. Add purée to cooked cabbage, cool and serve beneath cooked meatballs.

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