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Deconstructed Stuffed Cabbage Soup
with ground turkey / cauliflower rice

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.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

  1. 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)

  2. 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)

  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)

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Make

  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 sweet potatoes over turkey. Cover and bring to a boil and then simmer uncovered for 15 to 20 minutes, until potatoes are tender.

  5. Once sweet potatoes are tender, stir in cauliflower 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 and enjoy!


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