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Deconstructed Stuffed Cabbage Soup
with ground turkey / tomatoes

Active: 30 min Total: 30 min

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.

Tags

Ingredients

Servings:
4
Metric
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
  • Sweet potatoes - 1 lb, cubed
  • Oil, cooking - 1 Tbsp
  • Coleslaw mix - 5 oz (sub shredded cabbage)
  • Tomato paste - 3 Tbsp
  • Vinegar, sherry - 1 Tbsp
  • Stock, any type - 2 cups
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Lemon juice - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  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.

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Make

  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, tomatoes (including liquid) 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. Finish soup with a squeeze of lemon juice and some salt and pepper. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (56)
Gluten-free (4)
Paleo (10)
Vegetarian (8)

35 reviews

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.

By: Kristine
Posted: Jul 03, 2020
Diet: Vegetarian
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!

By: Roxana
Posted: Jul 18, 2019
Diet: Original
0 Helpful

Delicious! Great for winter.

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

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

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

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

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

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
0 Helpful