Deconstructed Stuffed Cabbage Soup
with ground turkey / yogurt
- 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
- Shallots / Garlic / Bell peppers - Prep as directed and combine. (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)
- Potatoes - Peel and cube potatoes.
- Heat a Dutch oven over medium-high heat. Add oil and then slaw mix. Saute until tender, 2 to 3 minutes.
- 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 potatoes over turkey. Cover and bring to a boil and then simmer uncovered for 15 to 20 minutes, until potatoes are tender.
- When soup is finished cooking, stir in lemon juice. Taste and season with some salt and pepper.
- Serve soup with yogurt to stir in at the table and crusty bread on the side. Enjoy!
This is one of my favorite meals on this site! I make it often. My whole family loves it.0 Helpful
such a great recipe, have modified and adjusted this so many times.0 Helpful
Didn't have potatoes so put tofu cubes in instead. Great flavoring. I did extra broth, I think I may have doubled the broth, it needed that.0 Helpful
would add 5-6 cps of stock or 4 cups of stock and 1 cup of half and half to have it be real creamy w/o needing to add sourcream!0 Helpful
Delicious! Great for winter.0 Helpful
We shredded cabbage too fine. Next time will make it more course.0 Helpful