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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a large stockpot over medium heat. Add cabbage and sauté until cabbage starts to release some of its liquid, 2 to 3 minutes. Reduce heat to low and add syrup. Simmer, uncovered, until the cabbage is tender and most of the liquid has evaporated, about 15 minutes. | 2. Meanwhile, combine turkey, salt and pepper in a small bowl. With wet hands, shape mixture into meatballs the size of marbles. Set aside in the refrigerator. | 3. Add broth and bay leaves to the cooked cabbage. Bring to a boil; reduce heat to low and simmer, uncovered, for 10 minutes. | 4. Drop the meatballs into the soup and simmer until they are no longer pink inside, 5 to 10 minutes. Remove bay leaves. Season the soup with salt and a generous grinding of pepper before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
green cabbage	1		cored cut	-	-	-	-
dark corn syrup	2	tablespoons		114.4	31.035999999999998	0.0	0.0
turkey	8	ounces	ground	324.1333	0.2947	49.0507	12.784
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
chicken broth	8	cups	reduced sodium	-	-	-	-
bay leaf	2			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.