Ingredients

• 4 cloves garlic
• 4 slices bacon, roughly chopped
• 1 onion, roughly chopped
• 2 slices white sandwich bread, torn into pieces
• 1/2 cup grated parmesan cheese (about 1 ounce)
• 1 large egg
• 1 1/4 pounds extra-lean ground turkey
• 1/2 head green cabbage, cored and sliced 1/2 inch thick
• 1 14.5-ounce can no-salt-added diced tomatoes
• 2 cups low-sodium chicken broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons chopped fresh parsley

Instructions

1. Pulse the garlic, three-quarters of the bacon and half of the onion in a food processor until finely chopped. Add the bread, cheese and egg; pulse to make a smooth paste. Transfer to a large bowl; add the turkey and mix with your hands. Form into four 1-inch-thick oval patties.
2. Cook the remaining bacon in a large nonstick skillet over medium heat until browned, 4 minutes. Increase the heat to high and add the patties. Cover and cook until golden brown, 4 minutes; flip and cook, uncovered, 3 to 4 more minutes. Transfer the patties to a plate.
3. Add the cabbage and the remaining onion to the skillet; cook, stirring occasionally, until the cabbage wilts, 4 minutes. Reduce the heat to medium high and add the tomatoes, chicken broth and Worcestershire sauce. Cover and bring to a boil, then uncover and cook until slightly reduced, 4 minutes. Return the patties to the skillet and simmer until cooked through, 10 minutes. Top with the parsley.
4. Photograph by Christopher Testani