Turkey Cabbage Roll Soup is Yummy!

We made this today for dinner. After all of the holiday foods, cookies and desserts we were ready for something a little lighter. This soup is very good and easy to make. We made a large pot full so we can put it in individual containers for lunch this coming week!


1 Tbsp olive oil 1 1/2 lbs ground turkey

Salt and freshly ground black pepper

1 large yellow onion, chopped (1 3/4 cups)

5 cups packed chopped cabbage (16 ­ 19 oz)

3 cloves garlic, minced

2 (14.5 oz) cans low ­sodium chicken broth

3 (8 oz) cans tomato sauce

2 (14.5 oz) cans diced tomatoes

2 Tbsp packed light brown sugar

1 Tbsp Worcestershire Sauce

1 1/2 tsp dried paprika

1 tsp dried oregano

1 Tbsp chopped fresh 3/4 tsp dried thyme

3/4 cup dry long­ grain white rice

1 Tbsp fresh lemon juice

1/3 cup chopped fresh parsley


Directions Heat 1 Tbsp olive oil in a large pot over med-­high heat. Add turkey, season with salt and pepper and cook, stirring and breaking up turkey until browned. Take browned turkey out and set aside while you saute the onion in the pan for 1 minute in olive oil, then add cabbage and saute 2 minutes, then add garlic and saute 1 minute longer. Pour in the chicken broth, tomato sauce, tomatoes, brown sugar, Worcestershire, paprika, oregano, and thyme. Return turkey to soup mixture. Season soup with salt and pepper to taste and bring to a light boil, then add rice, cover pot and reduce heat and simmer until rice is cooked through, stirring occasionally, about 25 minutes. Stir in up to 1 cup water or more broth to thin as desired, then stir in lemon juice and parsley.