Cabbage-Stuffed Polish Chicken Meatballs (Zrazas) - cooking recipe

Ingredients

2 slices bread
1/4 cup milk
3 tablespoons butter
1 medium head cabbage, finely chopped
salt and ground black pepper to taste
1 pound ground chicken
1 onion, minced
1 bunch fresh parsley, minced
3 cloves garlic, minced
2 tablespoons mayonnaise
2 tablespoons all-purpose flour
2 tablespoons vegetable oil

Preparation

Combine bread and milk in a shallow bowl and soak.
Melt butter in a skillet over medium-low heat. Add cabbage, cover, and simmer until cabbage is tender, 15 to 20 minutes. Season with salt. Remove from heat and cool for 5 minutes.
In the meantime, combine ground chicken, onion, parsley, and garlic in a large bowl. Mix in soaked bread, mayonnaise, salt, and pepper. Place 1 tablespoon of the chicken mixture into the palm of your hand and top with 1 teaspoon of cabbage. Cover with meat mixture, sealing the filling inside.
Place flour in a small bowl. Dredge meatballs in flour.
Heat oil in a a large skillet and cook meatballs in batches until browned, about 5 minutes on each side.