Turkey Cabbage Rolls

In a mixing bowl combine egg, breadcrumbs, Worcestershire sauce then mix in all the spices, onions, and celery. Stir well to combine. Add the ground turkey and mix just until incorporated. Do not over mix (this will result in tough meatballs).

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

In a large cast iron skillet add the meatballs, turn on medium high, and pour soup over the top. Let the meatballs simmer for 45 minutes, covered, stirring occasionally. Taste your soup and see if it needs any seasonings, and adjust as needed.

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. Gently peel away the cabbage leaves, leaving them whole. 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. Once about 10-15 leaves have been removed, place the leaves in the steamer pot. Steam about 5 minutes, until cooked crisp/tender.

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. Continue with remaining cabbage and meatballs. Drizzle with some of the soup. Enjoy!