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Deconstructed Stuffed Cabbage Soup
with ground turkey / yogurt

Active: 35 Total: 35
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.


  • 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


  1. 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)
  2. Shallots / Garlic / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. 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)
  4. Potatoes - Peel and cube potatoes.

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  1. Heat a Dutch oven over medium-high heat. Add oil and then slaw mix. Saute 2 to 3 minutes to get it started cooking.
  2. 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.
  3. Fold in seasoned ground turkey and break up with a wooden spoon. Brown meat for 4 to 6 minutes.
  4. 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.
  5. Once potatoes are tender, stir in rice just until warm, 1 to 2 minutes.
  6. Remove pan from heat and stir lemon juice into soup. Taste and season with some salt and pepper.
  7. Divide soup between serving bowls. Serve with yogurt on top.



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