Cabbage-Stuffed Polish Chicken Meatballs (Zrazas)

• 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

1. Combine bread and milk in a shallow bowl and soak.
2. 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.
3. 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.
4. Place flour in a small bowl. Dredge meatballs in flour.
5. Heat oil in a a large skillet and cook meatballs in batches until browned, about 5 minutes on each side.

bread, milk, butter, head cabbage, salt, chicken, onion, parsley, garlic, mayonnaise, flour, vegetable oil

Taken from www.allrecipes.com/recipe/263711/cabbage-stuffed-polish-chicken-meatballs-zrazas/ (may not work)