Roasted Cabbage Meatball Bowls with Creamy Ricotta Dressing | Natalie Cooks

Ingredients

• 9-10 cups chopped or sliced cabbage ((about 1 medium 2 lb cabbage)*)
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 5 cups loosely packed chopped kale ((about 1 large bunch))
• Chopped toasted almonds or walnuts, (for topping)
• Chopped parsley, (for topping)
• Toast, (for serving (optional)**)
• ½ cup grated parmesan cheese
• 1 tsp dried oregano
• 1 tsp fennel seeds
• ¾ tsp kosher salt
• ½ tsp garlic powder
• ½ tsp red pepper flakes ((optional))
• 1 lb ground turkey
• 1 cup whole milk ricotta cheese
• ¼ cup water
• Zest from 1 lemon ((optional))
• 3 tbsp lemon juice
• 1 tsp dijon mustard
• ½ tsp kosher salt
• *Slice or chop your cabbage about 1-inch thick. Don’t slice it too thin or it will burn.
• **You could also add some cooked pasta instead of toast to these bowls to bulk them up.