Cabbage-Stuffed Polish Chicken Meatballs (Zrazas) Recipe

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.