Deconstructed Stuffed Cabbage Soup
with ground turkey / yogurt

Name: Deconstructed Stuffed Cabbage Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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, dried; 1/2 tsp Oregano, dried; 1/2 tsp Paprika, smoked; 1/2 tsp Garlic powder; 1/2 tsp Red pepper flakes (opt); 12 oz Potatoes, Yukon gold or Russet, cubed; 1 Tbsp Oil, cooking; 5 oz Coleslaw mix (sub shredded cabbage); 3 Tbsp Tomato paste; 1 Tbsp Vinegar, sherry; 3 1/2 cups Stock, any type; 1 tsp Lemon juice; 6 Tbsp Yogurt, plain or Greek; 10 oz Bread, any gluten-free crusty variety, for serving

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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 gluten-free crusty variety, for serving - 10 oz

Prep

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.

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Make

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!

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Deconstructed Stuffed Cabbage Soup with ground turkey / yogurt