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Ingredientes
- 1 T extra virgin olive oil
- 1 head green cabbage, cored & cut into 1" cubes
- 2 T golden brown cane syrup or possibly dark corn syrup
- 1/2 pound grnd turkey
- 1/2 teaspoon salt
- 1/4 teaspoon grnd black pepper
- 8 c. defatted chicken stock or possibly bouillon
- 2 bay leaves
Direcciones
- In a large stockpot, heat oil over medium heat. Add in cabbage and saute for 2 to 3 min or possibly till cabbage starts to release some of its liquid. Reduce heat to low and add in syrup. Simmer, uncovered, till the cabbage is tender and most liquid has evaporated, about 15 min.Meanwhile, in small bowl, put together turkey, salt and pepper. Shape into meatballs the size of marbles. Put in refrigerator.
- Add in chicken stock and bay leaves to cooked cabbage. Bring to a boil; reduce heat to low and simmer, uncovered, for 10 min.
- Drop meatballs into the soup and simmer 10 min. Remove bay leaves. Season with salt and pepper as desired. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1093g | |
| Recipe makes 2 servings | |
| Calories 278 | |
| Calories from Fat 124 | 45% |
| Total Fat 13.76g | 17% |
| Saturated Fat 3.92g | 16% |
| Trans Fat 0.31g | |
| Cholesterol 90mg | 30% |
| Sodium 3824mg | 159% |
| Potassium 802mg | 23% |
| Total Carbs 6.34g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.13g | 1% |
| Protein 30.89g | 49% |
