1 tbsp. olive oil
1 head green cabbage, cored & cut into 1" cubes
2 tbsp. golden cane syrup or dark corn syrup
1/2 lb. ground turkey
1/2 tsp. salt
1/4 tsp. ground black pepper
8 c. defatted chicken stock or bouillon
2 bay leaves

In a large stockpot, heat oil over medium heat. Add cabbage and saute for 2 to 3 minutes or until cabbage starts to release some of its liquid. Reduce heat to low and add syrup. Simmer, uncovered, until the cabbage is tender and most liquid has evaporated, about 15 minutes.

Meanwhile, in small bowl, combine turkey, salt and pepper. Shape into meatballs the size of marbles. Put in refrigerator.

Add chicken stock and bay leaves to cooked cabbage. Bring to a boil; reduce heat to low and simmer, uncovered, for 10 minutes.

Drop meatballs into the soup and simmer 10 minutes. Remove bay leaves. Season with salt and pepper as desired. Serves 6.