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Deconstructed Stuffed Cabbage Soup
with ground turkey / yogurt

Active: 30 minTotal: 30 min
20170529 deconstructed stuffed cabbage soup nm 4.jpg?ixlib=rails 2.1

If you’ve ever made stuffed cabbage rolls, you know it is a time consuming endeavor! But we love the classic flavors of the dish that is common in early summer in many parts of the world, so we transformed it into this “deconstructed” soup. With yogurt and crusty bread, it’s as good as the original without all the work.



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, dried - 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, cubed
  • Oil, cooking - 1 Tbsp
  • Coleslaw mix - 5 oz (sub shredded cabbage)
  • Tomato paste - 3 Tbsp
  • Vinegar, sherry - 1 Tbsp
  • Stock, any type - 3 1/2 cups
  • Lemon juice - 1 tsp
  • Yogurt, plain or Greek - 6 Tbsp
  • Bread, any crusty variety, for serving - 10 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Shallots / Garlic / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. 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)
  3. Potatoes - Peel and cube potatoes.


  1. Heat a Dutch oven over medium-high heat. Add oil and then slaw mix. Saute until tender, 2 to 3 minutes.
  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. When soup is finished cooking, stir in lemon juice. Taste and season with some salt and pepper.
  6. Serve soup with yogurt to stir in at the table and crusty bread on the side. Enjoy!

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This meal has 33 reviews

Delicious! Great for winter.

By: Erin
Posted: Jan 23, 2019
Diet: Paleo

We shredded cabbage too fine. Next time will make it more course.

By: Rebecca
Posted: Oct 08, 2017
Diet: Original

So so good! My husband loved it to. Definitely writing this one down!

By: Cody
Posted: Aug 18, 2017
Diet: Original

I enjoyed this meal a lot. Easy to put together and delicious. A little weird to have in summer, so I'm sure I'll be repeating it once the weather gets cooler.

By: Liza
Posted: Aug 15, 2017
Diet: Original

A very tasty and hearty soup, although mine needed way more liquid than was specified here to actually be classified as a soup

By: Jenna
Posted: Aug 01, 2017
Diet: Original

Awesome!!! Similar to the Turkey Chorizo Soup, which I also favorited. Used smoked paprika, purple cabbage, whole shallot, omitted the bell pepper and red pepper flakes. I will add more cabbage next time. This goes into frequent rotation.

By: M
Posted: Jul 02, 2017
Diet: Original