Deconstructed Stuffed Cabbage Soup
with ground turkey / yogurt
- Rice, uncooked white or brown - 3/4 cup
- Shallots - 2 cloves, chopped
- Garlic - 2 cloves, chopped
- Bell peppers, fire-roasted - 3/4 cup, chopped
- Turkey, ground - 1 lb (sub any ground meat)
- Salt - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Oregano, dried - 1/2 tsp
- Paprika, smoked - 1/2 tsp
- Garlic powder - 1/2 tsp
- Red pepper flakes (opt) - 1/2 tsp
- Potatoes, Yukon gold or Russet - 12 oz
- Oil, cooking - 1 Tbsp
- Coleslaw mix - 10 oz (sub shredded cabbage)
- Tomato paste - 3 Tbsp
- Vinegar, sherry - 1 Tbsp
- Stock, any type - 4 cups
- Lemon juice - 1 tsp
- Yogurt, plain or Greek - for serving
- Rice - (Skip if made ahead for Tuesday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Shallots / Garlic / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
- Season turkey - Combine ground turkey with salt, coriander, oregano, paprika, garlic powder, and red pepper flakes (if using). Mix with hands or a wooden spoon. (Can be done up to 2 days ahead)
- Potatoes - Peel and cube potatoes.
- Heat a Dutch oven over medium-high heat. Add oil and then slaw mix. Saute 2 to 3 minutes to get it started cooking.
- Add shallots, garlic, bell peppers, and tomato paste and saute until fragrant, ~2 minutes more. Add sherry vinegar and scrape up any browned bits on the bottom of the pan.
- Fold in seasoned ground turkey and break up with a wooden spoon. Brown meat for 4 to 6 minutes.
- Pour stock and potatoes over turkey. Cover and bring to a boil and then simmer uncovered for 15 to 20 minutes, until potatoes are tender.
- Once potatoes are tender, stir in rice just until warm, 1 to 2 minutes.
- Remove pan from heat and stir lemon juice into soup. Taste and season with some salt and pepper.
- Divide soup between serving bowls. Serve with yogurt on top.
Another winner! Instead of coleslaw mix, I used fresh cabbage and it worked perfectly. I used vegetable stock. The soup was delicious - everyone loved it.1 Helpful
Better than expected (though I should expect it by now...) Sliced a cabbage since one came in our CSA box. Doubled the spices and used red wine vinegar because that's what we had. Everything else was the same. Really tasty and even better the next day.0 Helpful
Good, but I think it might have been better with sliced cabbage.0 Helpful
I did a hybrid of the veggie and original version by adding a can of white beans to the original. Didn't have coleslaw mix, so used a combo of red & green cabbage and sliced some carrots. I would definitely recommend doubling/tripling or quadrupling the spices. I doubled them and still felt that it could have used more flavor and definitely needed salt and pepper to taste. Although the yogurt and lemon are fine touches, I think I actually prefer the soup without. We did rice as the recipe suggests, but I also think it would work well with a baguette, as was used with the first version of the recipe.0 Helpful
I loved it when it was hot, but leftovers didn't grow on me for some reason.0 Helpful
I was surprised how much I liked this. It's tasty and very filling.0 Helpful
I liked this a lot. Kept the rice separate as folks suggested. The addition of yogurt was key.0 Helpful