A slightly sweetened chicken broth gives this cabbage soup its delicate flavor. Make it a meal: Swedish rye crisps are the perfect accompaniment.
Active Time: 20 minutes |
Total Time: 45 minutes
1 tablespoon extra-virgin olive oil
1 head green cabbage, cored and cut into 1-inch cubes (12 cups)
2 tablespoons golden cane syrup, or dark corn syrup
8 ounces ground turkey
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
8 cups reduced-sodium chicken broth
2 bay leaves
Heat oil in a large stockpot over medium heat. Add cabbage and sauté until cabbage starts to release some of its liquid, 2 to 3 minutes. Reduce heat to low and add syrup. Simmer, uncovered, until the cabbage is tender and most of the liquid has evaporated, about 15 minutes.
Meanwhile, combine turkey, salt and pepper in a small bowl. With wet hands, shape mixture into meatballs the size of marbles. Set aside in the refrigerator.
Add broth and bay leaves to the cooked cabbage. Bring to a boil; reduce heat to low and simmer, uncovered, for 10 minutes.
Drop the meatballs into the soup and simmer until they are no longer pink inside, 5 to 10 minutes. Remove bay leaves. Season the soup with salt and a generous grinding of pepper before serving.
Per serving :
6 g Fat;
2 g Sat;
3 g Mono;
37 mg Cholesterol;
15 g Carbohydrates;
14 g Protein;
4 g Fiber;
450 mg Sodium;
350 mg Potassium