Unstuffed Cabbage and Turkey Soup

Serving Size: 10

Wonderful low-fat comfort food that brings a loving warmth to your palette on a cold day. Serve with Jasmine white rice, brown rice, or with sour cream and rye bread.

Recipe by: Jen Stone

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time45

Recipe Serving Size10

Cooking Tools Required

Can Opener, Cutting board, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Ingredients

1 green cabbage medium, chopped
2 pound 93% lean ground turkey
avocado oil spray
1 onion large, diced
14 ounce canned tomato sauce
14 ounce canned fire roasted tomato
2 tablespoon chili powder
3 tablespoon granulated garlic
2 teaspoon salt
1 teaspoon freshly ground black pepper
4 cup water add more as needed

Instructions

Core and cut cabbage into 2 inch cuts
Steam 3-4 minutes and let cool
Heat a large pot or Dutch oven over medium-high heat, spray with oil then add the turkey and salt, cook breaking the meat up until browned, about 3 minutes.
Add the onion, 1/2 of the of chili powder, and garlic and saute for another 5 minutes
Add in tomato products, black pepper, water, and steamed cabbage
bring to an almost boil
Reduce heat to low and cover the pot
Cook covered for 30 minutes. If overall meal cooking time allows, keep on cooking another 30 minutes to cook out the acid in the tomatoes.
Adjust seasoning

Reheating Instructions

Reheat to 165. Serve with brown or jasmine rice or sour cream with bread.

Nutrition