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.

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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


  1. In a medium sized bowl combine the ground turkey, garlic, herbs de provence, and a couple big pinches of salt
  2. Mix until well-combined then scoop into meatballs and round in your hands to lightly compact
  3. In a soup pot, heat a glug of oil and brown the meatballs on all sides
  4. Remove from the pot, add the onions, and reduce the heat to medium low
  5. Sweat the onions until soft and then add the drained beans and the water or stock
  6. Bring to a boil, reduce to a simmer, and cook until the beans are just about tender (about 30 minutes)
  7. Add the cabbage and meatballs and continue cooking until the beans are fully tender
  8. Taste the broth and add salt and pepper as desired
  9. Serve with a big slice of toast or corn bread to sop up the liquid