Prep 20 mins
Cook 25 mins
A slightly sweetened chicken broth gives this cabbage soup its delicate flavor. Make it a meal: Swedish rye crisps are the perfect accompaniment. Dietary Exchanges: 2 vegetable, 1 lean meat, 1/2 fat (1 Carbohydrate Serving). From EatingWell, January/February 1993 and posted for ZWT 6 - SCANDANAVIA.
- 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 2 tablespoons dark corn syrup
- 8 ounces ground turkey
- 1⁄2 teaspoon salt, plus more to taste
- 1⁄4 teaspoon fresh 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.