Turkey Cabbage Rolls

1. 1

   In a mixing bowl combine egg, breadcrumbs, Worcestershire sauce then mix in all the spices, onions, and celery.

2. 2

   Stir well to combine.

3. 3

   Add the ground turkey and mix just until incorporated.

4. 4

   Do not over mix (this will result in tough meatballs).

5. 5

   Shape meat mixture into meatballs, a little bigger than a golf ball.

6. 6

   In a large cast iron skillet add the meatballs, turn on medium high, and pour soup over the top.

7. 7

   Let the meatballs simmer for 45 minutes, covered, stirring occasionally.

8. 8

   Taste your soup and see if it needs any seasonings, and adjust as needed.

9. 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.

10. 10

    Gently peel away the cabbage leaves, leaving them whole.

11. 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.

12. 12

    Once about 10-15 leaves have been removed, place the leaves in the steamer pot.

13. 13

    Steam about 5 minutes, until cooked crisp/tender.

14. 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.

15. 15

    Continue with remaining cabbage and meatballs.

16. 16

    Drizzle with some of the soup.

17. 17

    Enjoy!

* Per serving · 4 servings · Values may vary.