Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A slightly sweetened chicken broth gives this cabbage soup its delicate flavor. Make it a meal: Swedish rye crisps are the perfect accompaniment.


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large stockpot over medium heat. Add cabbage and saute 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.

Nutrition Facts

150 calories; protein 13.6g; carbohydrates 14.6g; dietary fiber 3.5g; sugars 10.4g; fat 5.3g; saturated fat 1.1g; cholesterol 26.1mg; vitamin a iu 162.7IU; vitamin c 52.5mg; folate 72.5mcg; calcium 64.8mg; iron 1.5mg; magnesium 29.4mg; potassium 603.8mg; sodium 796.7mg; thiamin 0.1mg; added sugar 4g.

2 vegetable, 1 lean meat, 1/2 fat