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Cabbage-Carrot Mash with Turkey Meatballs

Tangy red cabbage and carrots, crisp celery and creamy mashed potatoes combine to make the perfect side dish for meatballs.

Serves 4
Ready in 45 mins
Prep time 15 mins
Cooking time 30 mins
437 calories per serving


> 2 lbs russet potatoes
> 8 oz carrots
> 1 lb red cabbage (about 1/2 head)
> 2 tbsp olive oil
> 1 tsp ground cumin
> 2 tbsp red wine vinegar
> 1 (12 oz) pkg Nature's Promise® Turkey Meatballs
> 1/2 cup fat-free milk
> 2 sticks celery
> 1/4 cup golden raisins


Peel the potatoes, cut into even-sized pieces and boil in lightly salted water until tender, about 20 min. Drain.
Meanwhile, peel the carrots and grate coarsely. Cut the cabbage into quarters, remove the core and slice the cabbage into strips.
Heat the oil and fry the cabbage, carrot and cumin for 5 min. Reduce heat to low, add 2/3 cup water and simmer 5 min. Add the vinegar and remove from heat.
Cook the meatballs according to package directions.
Warm the milk on low heat. Mash the potatoes and mix in the milk.
Cut the celery into thin slices. Combine the cabbage-carrot mixture, celery and raisins with the mashed potatoes and season with salt (in moderation) and pepper.
Warm another 2 min. Serve with the meatballs.

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