Deconstructed Stuffed Cabbage Soup
with ground turkey / cauliflower rice

Name: Deconstructed Stuffed Cabbage Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 12 oz Cauliflower; 1 Tbsp Butter; 12 oz Sweet potatoes, cubed; 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); 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

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. A similar version of the soup was featured in 2017 but this time around we're stirring in cauliflower rice at the end of cooking.

Proteins

Ground meat

Cuisines

European - Northern

Ingredients

Metric

Servings:

Cauliflower Rice:

Cauliflower - 12 oz
Butter - 1 Tbsp

Deconstructed Stuffed Cabbage Soup:

Sweet potatoes - 12 oz , cubed
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
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

Prep

Cauliflower rice - (Skip if made ahead for Tuesday.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
Sweet potatoes / Shallots / Garlic / Bell peppers - Prep as directed. Store sweet potatoes in one container. Combine shallots, garlic, and bell peppers in another container. (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)

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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 sweet potatoes over turkey. Cover and bring to a boil and then simmer uncovered for 15 to 20 minutes, until potatoes are tender.
Once sweet potatoes are tender, stir in cauliflower 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 and enjoy!

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