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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. 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
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

Nutrition Facts

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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!

Nutrition Facts

Amount Per Serving
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Reviews

Ratings

Original (29)
Gluten-free (4)
No ratings yet.
Paleo (0)
Vegetarian (5)

Most Helpful

Another winner! Instead of coleslaw mix, I used fresh cabbage and it worked perfectly. I used vegetable stock. The soup was delicious - everyone loved it.

By: Michele
Posted: Feb 15, 2021
Diet: Gluten-free
1 Helpful

25 reviews

Blah needed more seasoning.

By: Diane
Posted: Aug 19, 2022
Diet: Original
0 Helpful

I found it a little bland. A similar soup - the kielbasa soup - better hits the flavor profile I wanted.

By: Jennifer
Posted: May 08, 2022
Diet: Original
0 Helpful

Loved this! It is cold here, so this soup was perfect!

By: Kimberly
Posted: Jan 04, 2022
Diet: Original
0 Helpful

Better than expected (though I should expect it by now...) Sliced a cabbage since one came in our CSA box. Doubled the spices and used red wine vinegar because that's what we had. Everything else was the same. Really tasty and even better the next day.

By: Jennifer
Posted: Apr 06, 2021
Diet: Original
0 Helpful

Good, but I think it might have been better with sliced cabbage.

By: Barbie
Posted: Mar 17, 2021
Diet: Original
0 Helpful

I did a hybrid of the veggie and original version by adding a can of white beans to the original. Didn't have coleslaw mix, so used a combo of red & green cabbage and sliced some carrots. I would definitely recommend doubling/tripling or quadrupling the spices. I doubled them and still felt that it could have used more flavor and definitely needed salt and pepper to taste. Although the yogurt and lemon are fine touches, I think I actually prefer the soup without. We did rice as the recipe suggests, but I also think it would work well with a baguette, as was used with the first version of the recipe.

By: Maggie
Posted: Mar 10, 2021
Diet: Original
0 Helpful