Unrolled Stuffed Cabbage Soup
5
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(s)
1 medium
Carrots
2 medium
Garlic clove
3 clove(s)
Uncooked 98% lean ground turkey
1 pound(s)
Table salt
1 tsp
Black pepper
0.5 tsp
Uncooked green cabbage
0.5 head(s), small
Dry short grain brown rice
0.5 cup(s)
Canned whole peeled tomatoes
28 oz
Ready-to-eat chicken broth
32 fl oz
Bay leaf
1 leaf/leaves
Fresh parsley
0.25 cup(s)
Plain fat free Greek yogurt
2 Tbsp
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
People Also Like
View more
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.