Turkey lion's head meatballs with braised Napa cabbage

Ingredients

For 1 serving

• Ground turkey140 g
• Napa cabbage200 g
• Ginger5 g
• Spring onions1
• Cornstarch1 teaspoon
• Soy sauce1 tablespoon
• Chicken broth250 ml
• White rice60 g
• Peanut oil1 teaspoon
• Saltto taste

Contains: gluten, nuts, soy, celery,

In season: October – March

Method

1. Peel and grate the ginger and finely chop the spring onion. In a bowl work the turkey mince with the ginger, spring onion, cornflour and half the soy sauce for 1–2 minutes, until firm and sticky.
2. With wet hands shape 2 large, smooth meatballs.
3. Heat the groundnut oil in a casserole over medium heat and brown the meatballs for 2 minutes per side, until they have a golden crust.
4. Cut the Chinese cabbage into 4–5 cm pieces and tuck it around the meatballs; pour in the chicken stock and the remaining soy sauce, bring to the boil, cover and simmer gently for 20 minutes, until the meatballs are cooked through and the cabbage is meltingly soft.
5. Meanwhile rinse the rice and cook it in plenty of boiling salted water for the time on the packet, until tender; drain.
6. Serve the meatballs with the cabbage and some of the broth, with the rice alongside.