Deconstructed Stuffed Cabbage Soup
with ground turkey / yogurt

Name: Deconstructed Stuffed Cabbage Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3/4 cup Rice, uncooked white or brown; 2 cloves Shallots, chopped; 2 cloves Garlic, chopped; 3/4 cup Bell peppers, fire-roasted, chopped; 1 lb Turkey, ground (sub any ground meat); 1/2 tsp 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); 12 oz Potatoes, Yukon gold or Russet; 1 Tbsp Oil, cooking; 10 oz Coleslaw mix (sub shredded cabbage); 3 Tbsp Tomato paste; 1 Tbsp Vinegar, sherry; 4 cups Stock, any type; 1 tsp Lemon juice; for serving Yogurt, plain or Greek

Active: 35 Total: 35

Original GF Paleo Vegetarian

If you’ve ever made stuffed cabbage rolls, you know it is a time consuming endeavor! To make the dish weeknight friendly, we transformed it into this “deconstructed” soup. We think it's almost as good as the original without all the work. Last time we featured this soup in 2017 we served it with bread on the side instead of rice.

Proteins

Ground meat

Cuisines

European - Northern

Ingredients

Metric

Servings:

Rice:

Rice, uncooked white or brown - 3/4 cup

Deconstructed Stuffed Cabbage Soup:

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

Prep

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.

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Make

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.

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