The rice is left out of this cabbage soup, but you can add it back in if you like. Feel free to customize this recipe to your taste and the good news is that it freezes well.
- 2 Pounds Ground Turkey
- 1 Large Onion (Chopped)
- 4 Garlic Cloves (Minced)
- 1 Small Cabbage (Chopped)
- 3 3/4 Cups Diced Tomatoes
- 2 Cups Tomato Sauce
- 1 Cup Water
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/4 Cup Tomato Ketchup
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Honey
- 1/2 Teaspoon Red Pepper Flakes
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- In large-size pot heat olive oil over a medium heat. Add ground turkey and chopped onion. Cook 8 minutes until meat is no longer pink and onion is tender. Add garlic and cook 2 more minutes. Add chopped cabbage, tomatoes, tomato sauce, water, garlic powder, onion powder, ketchup, vinegar, honey, red pepper flakes, kosher salt, and pepper. Liquid should just about cover the cabbage. Add more water if it doesn’t. Bring to boil and cover. Turn heat to simmer and simmer 30 to 40 minutes until cabbage is nice and tender.
- Serves 4 to 6
- Prep Time: 20 Minutes Cook Time: 55 Minutes Total Time: 75 Minutes
- "Work With What You Got!"
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