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 ground turkey breast
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
