A family recipe that has been passed down through the centuries is unstuffed stewed cabbage rolls with meatballs. It was first taught to me by my mother, then I modified it to take its current shape. I’ve tried a variety of stuffed cabbage dishes, but this cozy, sweet-and-sour recipe is the best.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 30 mins |
| Servings: | 48 |
| Yield: | 48 cookies |
Ingredients
- ½ cup butter, softened
- ½ cup brown sugar
- ½ cup white sugar
- ½ cup tahini
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ⅛ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups chocolate chips
- 1 cup chopped nuts
Instructions
- Cream butter, brown sugar, and white sugar in a bowl until fluffy. Beat in tahini. Add eggs and vanilla extract and continue to beat an additional 3 to 5 minutes.
- Mix flour, salt, baking powder, and baking soda in a separate bowl. Add flour mixture to butter mixture and beat until just combined. Add chocolate chips and nuts. Cover and refrigerate dough overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Scoop out cookies into 1-inch balls using a cookie scoop and place on the prepared baking sheet.
- Bake in the preheated oven until edges start to brown lightly, 12 to 15 minutes.
Nutrition Facts
| Calories | 105 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 63 mg |
| Sugars | 7 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
These were delicious. I did not refrigerate the dough overnight, and they were fine. I also used a 1.5T cookie scoop, and they were still done in 15 minutes (I ended up with 28 cookies).
Yummy
These were very good. I used dark chocolate chips to set off the tahini flavor. I baked the second batch at 350 for 12 minutes because they would have needed to bake for 20 minutes at 325, as the first batch did.