|Prep time||10 minutes|
|Cooking time||45 minutes|
|Total time||55 minutes|
A family favorite, this hearty (and economical) dish goes well with steamed broccoli and carrots. Serve over cooked brown rice if you like; any leftover meatballs can be stuffed in a hoagie roll for the next day’s lunch.
In a large mixing bowl, stir together the ground turkey, breadcrumbs, egg, paprika, dill, salt and pepper. Form the turkey mixture into 12 large meatballs and set aside.
In another bowl, mix together the cabbage, onion, crushed tomatoes and garlic powder.
In a large pot or Dutch oven, place half of the cabbage mixture in the bottom of the pan. Gently place the meatballs on top of the cabbage layer and pour the remaining cabbage mixture over the meatballs. Cover the pot and bring to a boil. Reduce the heat to medium and cook for 15 minutes until the meatballs are set and firm. Gently stir the pot, taking care to not break the meatballs, lower heat and continue to simmer another 20 to 30 minutes until the cabbage is very tender and the meatballs are thoroughly cooked. Serve warm.
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