I am really loving cabbage these days. This cruciferous vegetable is fantastically filling and extremely healthy and can be made in a variety of ways. I absolutely love the variety of spices and the texture of cooked cabbage in this Turkey Cabbage Soup.
The benefits of cabbage are multifold:
- Cabbage has a huge amount of fiber density which is helpful for digestive tract protection and making us feel full.
- Cabbage is a cholesterol reducer, diabetes preventer and a cancer fighter.
- Cabbage contains a great amount of Vitamin K and Vitamin C.
- Red cabbage has multiple antioxidant phytonutrients which help provide cardiovascular protection.
Here are some ways to add more cabbage to your life:
-throw some cabbage in a morning smoothie
-add shredded cabbage to a salad
-roast cabbage in the oven for a yummy side dish. Use my recipe on this blog (go to the “Recipes” tab and select “Appetizers & Sides” to find it)
-try this amazing cabbage soup recipe!
Red cabbage is a bit healthier than white so choose red cabbage for salads and roasting, but I love white cabbage in soup. This soup is tasty and hearty, and the cabbage fills you up so no rice or pasta is needed!
Turkey Cabbage Soup
No rice is needed in this filling, tasty soup!
Ingredients
- 1 lb. ground turkey breast
- 3 teaspoons extra virgin olive oil
- 4 cups low-sodium organic beef broth
- 2 cups water
- 2 carrots chopped
- 1 14.5 oz can diced tomatoes with juice
- 1/2 head white cabbage chopped small
- 1 tablespoon Worcestershire sauce
- 3 dried bay leaves
- 3 tablespoons fresh parsley chopped
- 4 cloves fresh garlic minced
- 1 onion chopped small
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
Directions
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In large soup pot, heat 2 teaspoons oil over medium heat. Add ground turkey and break up into small pieces as it cooks. Cook for about 10 minutes until brown. Remove turkey from the pan and set aside. I usually just put it on some tinfoil.
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In same pot, add 1 teaspoon oil. Add carrots, onion and garlic. Cook for about 5 minutes until it starts to get soft. Add cabbage. Cook 5 minutes more.
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Return ground turkey to the soup pot. Add stock, water, tomatoes, Worcestershire sauce, bay leaves, sage, thyme, oregano, salt and pepper. Bring to a boil. Be sure to deglaze bottom of pot by scraping up all browned areas.
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Reduce heat and simmer at medium-low heat for about an hour. Remove bay leaves. Taste for seasoning and add more salt and pepper as needed.
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Add parsley during end of cooking time and cook for 5 minutes more.
