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1
In a mixing bowl combine egg, breadcrumbs, Worcestershire sauce then mix in all the spices, onions, and celery.
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2
Stir well to combine.
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3
Add the ground turkey and mix just until incorporated.
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4
Do not over mix (this will result in tough meatballs).
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5
Shape meat mixture into meatballs, a little bigger than a golf ball.
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6
In a large cast iron skillet add the meatballs, turn on medium high, and pour soup over the top.
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7
Let the meatballs simmer for 45 minutes, covered, stirring occasionally.
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8
Taste your soup and see if it needs any seasonings, and adjust as needed.
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9
Meanwhile, while meatballs simmer: Prepare a steam pot or a pot with a steamer basket by putting about an inch of water in the bottom and start to bring it to a simmer.
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10
Gently peel away the cabbage leaves, leaving them whole.
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11
I like to cut the bottom all the way around the stem with a knife, then gently pull away the leaves, starting from the top.
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12
Once about 10-15 leaves have been removed, place the leaves in the steamer pot.
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13
Steam about 5 minutes, until cooked crisp/tender.
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14
Once meatballs have cooked through, place a steamed cabbage leave on a plate, place a meatball in the center of the cabbage, and roll up.
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15
Continue with remaining cabbage and meatballs.
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16
Drizzle with some of the soup.
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17
Enjoy!
