45 min
Inside-Out Stuffed Cabbage Roll Soup
Recipe GLPR955c643f102fd4
This hearty Eastern European-inspired soup captures all the savory, spiced flavors of classic cabbage rolls in an easy one-pot format. Ground turkey is browned with aromatics and simmered with cabbage, rice, diced tomatoes, and aromatic spices including paprika, allspice, and a touch of vinegar and Worcestershire sauce. The result is a warming, deeply flavorful broth perfect for cool weather meals, with an optional dollop of sour cream for richness.
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Ingredients
1 teaspoon olive oil
1¼ pounds ground turkey
1 cup onion, chopped
1 tablespoon garlic, minced
ground black pepper
1 teaspoon Mrs. Dash Garlic and Herb seasoning blend or salt
5½ cups chicken, turkey, or beef broth (homemade or low sodium)
1 tablespoon Hungarian sweet paprika
1 teaspoon cayenne pepper
1 pinch crushed red pepper flakes
1 teaspoon ground allspice
1 teaspoon sugar
½ teaspoon Worcestershire sauce
1 tablespoon rice wine vinegar
2 bay leaves
½ cup uncooked brown or white rice
2 cans cans low-sodium diced tomatoes
8 ounces no-salt tomato sauce
fresh parsley, chopped
3 cups shredded cabbage
sour cream (optional, for garnish)
Directions
Heat olive oil in a large pot over medium-high heat. Once hot, add the ground turkey and cook, breaking it apart with a wooden spoon as it browns, about 5 to 7 minutes. Drain any excess fat if needed.
Add the chopped onion to the pot and sauté for 3 to 4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the ground black pepper and Mrs. Dash seasoning (or salt) over the meat mixture and stir to combine.
Pour in the broth and add the Hungarian sweet paprika, cayenne pepper, red pepper flakes, ground allspice, sugar, Worcestershire sauce, and rice wine vinegar. Stir well to combine all the seasonings.
Add the bay leaves and uncooked rice to the pot. Bring the mixture to a boil.
Stir in the diced tomatoes with their juices and the tomato sauce. Return to a simmer.
Add the shredded cabbage and the handful of chopped fresh parsley. Stir well.
Reduce heat to medium-low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until the rice is tender and the cabbage is very soft. The internal temperature of the cooked turkey should reach 165°F. Taste and adjust seasoning with additional black pepper or salt as needed.
Remove bay leaves. Ladle soup into bowls and serve hot. Garnish with additional fresh parsley and a dollop of sour cream if desired.
