Braised Cabbage with Kidney Beans and Turkey Meatballs
Cabbage melts into silky ribbons when slow cooked in a flavorful broth-- this one studded with kidney beans like Granor's Montcalm Red.
Ingredients
1 lb ground turkey or pork
4 cloves garlic, minced
1 tbsp herbs de provence
1 onion, sliced thinly
1 cup dried kidney beans, soaked overnight
2 cups water or chicken stock
1 head savoy cabbage, cut into 1/4" thick ribbons
Method
- In a medium sized bowl combine the ground turkey, garlic, herbs de provence, and a couple big pinches of salt
- Mix until well-combined then scoop into meatballs and round in your hands to lightly compact
- In a soup pot, heat a glug of oil and brown the meatballs on all sides
- Remove from the pot, add the onions, and reduce the heat to medium low
- Sweat the onions until soft and then add the drained beans and the water or stock
- Bring to a boil, reduce to a simmer, and cook until the beans are just about tender (about 30 minutes)
- Add the cabbage and meatballs and continue cooking until the beans are fully tender
- Taste the broth and add salt and pepper as desired
- Serve with a big slice of toast or corn bread to sop up the liquid
