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Unrolled Stuffed Cabbage Soup

2
Points®
Total Time
1 hr 15 min
Prep
20 min
Cook
55 min
Serves
6
Difficulty
Easy
Batch cook this filling soup on the weekends for quick lunches and dinners during the week. The recipe calls for whole tomatoes but you can use tomato puree for a smoother broth if you prefer. Using sprouted brown rice reduces the cook time but feel free to use whichever rice you have on hand—just make sure to adjust the cooking time. This soup thickens when refrigerated. Add some extra broth or water when reheating if desired.

Ingredients

Olive oil

1 tsp

Uncooked onion

1 medium, yellow variety, chopped

Carrots

2 medium, chopped

Garlic clove

3 clove(s), minced

Uncooked 98% lean ground turkey

1 pound(s)

Table salt

1 tsp

Black pepper

½ tsp, freshly ground

Green cabbage

½ head(s), small, cored, thinly sliced

Dry short grain brown rice

½ cup(s), sprouted-variety recommended

Canned whole peeled tomatoes

28 oz, not drained

Ready-to-eat chicken broth

32 fl oz

Bay leaf

1 leaf/leaves

Fresh parsley

¼ cup(s), flat leaf-variety, chopped, for garnish

Plain fat free Greek yogurt

2 Tbsp, for garnish

Instructions

  1. In a large pot over medium-low heat, warm oil. Add onion and carrots, and cook, stirring frequently, until vegetables are fragrant and soft, 8 to 10 minutes. Increase heat to medium, push onion mixture to the edges, and add garlic and turkey. Cook until no longer pink, breaking up turkey with a wooden spoon, about 5 minutes. Season with salt and pepper. Stir in cabbage and rice. Add tomatoes and gently break up tomatoes with a wooden spoon or the back of a ladle. Add broth and bay leaf. Bring to a gentle boil, reduce heat to low and simmer until cabbage is tender and rice is cooked, 35 to 40 minutes.
  2. Remove from heat. Discard bay leaf. Ladle soup into bowls and garnish parsley and yogurt.
  3. Serving size: about 1 3/4 cup soup and 1 tsp yogurt

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