One of the benefits of living on the mainland, and it being winter, is it makes soup that much more enjoyable. There’s nothing quite like a warm bowl of soup on a chilly day. Yesterday was particularly gray outside with gusts of wind and light dusting of snow. In other words, it was the perfect day to try this new cabbage soup. It was delicious! The original recipe can be found at CookingClassy.com, but below is a tweaked version using ground turkey and chicken broth. I also added crushed red peppers to give it a little bit of a kick. I also recommend eating it with sourdough bread. Yum!
- 1 lb of lean ground turkey
- salt and pepper to taste
- 1 TB of olive oil
- 1 medium yellow onion, chopped
- 5 cups of cabbage, chopped & packed
- 3 cloves of garlic, minced
- 4 cups chicken broth
- 2 cans (8 oz each) of tomato sauce
- 1 can (14.5 oz) of diced tomatoes, undrained
- 2 TB of light brown sugar, packed
- 1 TB of Worcestershire sauce
- 1 1/2 tsp of dried paprika
- 1 tsp of dried oregano
- 3/4 tsp of dried thyme
- 1/2 tsp of crushed red pepper, optional
- 1 TB of lemon juice
- 2 bay leaves
- 3/4 cup of dry long-grain white rice
- Brown turkey in a pot. Drain and set aside.
- Add olive oil, onion and garlic to the pot and sauté until onions are translucent. Add cabbage and sauté 2 minutes.
- Pour in broth, tomato sauce, diced tomatoes, brown sugar, Worcestershire, paprika, oregano, thyme, crushed red pepper, lemon juice and bay leaves. Return turkey to soup mixture. Bring to a boil and add rice. Cover pot, reduce heat and simmer until rice is cooked through, stirring occasionally, about 20 minutes.
- Stir in up to 1 cup water or more broth to thin as desired (it will thicken as it rests).
- Serve warm.