We also are currently eating a lot of cabbage as we had to dig up the cabbage bed to make space for the raised strawberries. I used a savoy cabbage but you could use any white cabbage or kale. If I had had more sense I would have added lemon zest to the meat balls and lemon juice and parsley to the finished dish – but I was exhausted and wanted to eat. I added a little chopped leftovers of streaky bacon for flavour and fat – I don’t think this is really necessary though. We also had the meatball mix as burgers the night before with a coleslaw made from kohlrabi, cabbage, and carrot from the garden.
Turkey meatballs with braised cabbage: 250g of turkey mince, bit of streaky bacon chopped, handful of breadcrumbs, spring onions, garlic, cumin, 1 cabbage, 1 litre of chicken/turkey stock, seasoning, oil, 1 egg. Serves 2 greedy people
Mix the minced turkey with breadcrumbs, egg, chopped spring onions, crushed garlic, 1/2 tsp of cumin and seasoning. Shape into little balls
Fry in a little olive oil.
Pour over the stock, bring to the boil, add the shredded cabbage, cover and let simmer gently for 10 minutes or more until the cabbage is cooked. Serve over spaghetti
This is really really good.
But all meat means an animal dies so it is best not to waste anything and not to eat too much. We got more than 4kg of minced turkey from the birds – there is enough carcass (along with the cabbage stalk and outer leaves) to feed Kainaat for a few weeks, some heart for lunch for me today, and liver for something exciting later – thank you turkeys.
N.B. Carcasses generally get shared between us for stock and Kainaat for food.