Deconstructed Stuffed Cabbage Soup
with ground turkey / yogurt
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
Cuisines
Ingredients
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
Nutrition Facts
Amount Per Serving
Calories
534
Just a moment...
% Daily Value
Total Fat
16g
25%
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Saturated Fat
4g
19%
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Trans Fat
0g
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Cholesterol
91mg
30%
Just a moment...
Sodium
738mg
31%
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Total Carbohydrate
64g
21%
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Dietary Fiber
4g
18%
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Sugars
10g
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Protein
34g
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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.
Nutrition Facts
Amount Per Serving
Calories
534
Just a moment...
% Daily Value
Total Fat
16g
25%
Just a moment...
Saturated Fat
4g
19%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
91mg
30%
Just a moment...
Sodium
738mg
31%
Just a moment...
Total Carbohydrate
64g
21%
Just a moment...
Dietary Fiber
4g
18%
Just a moment...
Sugars
10g
Just a moment...
Protein
34g
Just a moment...
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Ratings
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