After a bit of a hiatus (for good reasons though, I assure you!), we’re truckin’ onto day 6 of “Fall into Fall” with a superbly scrumptious soup: stuffed cabbage soup! Stuffed cabbage, in and of itself, when made with extra lean ground turkey, can actually be a really healthy clean eats meal already… but, on cool fall days, sometimes you just need a big bowl of steaming hot soup to warm you up! So this souped-up version is a great option on those days! And, as a bonus, this soup recipe sneaks in some added veggies such as cauliflower and zucchini under the radar by incorporating them into the turkey meatballs. Delicious!
Stuffed Cabbage SoupServes 8 1.5 lbs 99% fat free extra lean ground turkey 1 cup cauliflower, shredded in a food processor 1/4 cup zucchini, shredded in a food processor 1/2 teaspoon cumin 1/3 cup red onion, chopped 2 garlic cloves, chopped 2 large tomatoes, roughly diced 2 tablespoons tomato paste 3 cups chicken broth 1 head of cabbage, core removed and roughly chopped 1 teaspoon poultry seasoning 1/4 teaspoon sea salt 1/4 teaspoon fresh pepper
Combine ground turkey, grated cauliflower, grated zucchini, cumin, poultry seasoning, sea salt, fresh pepper, and 2 tablespoons of the 1/3 cup of chopped red onions. Mix all ingredients thoroughly, and form into 1-inch meatballs. In a lightly oiled pot over medium heat, brown the meatballs on all sides (5-10 minutes). Remove the meatballs from the pot, and saute the remaining 1/3 cup of the chopped red onions until softened. Add in the chopped garlic, and continue to cook until fragrant (another 2-3 minutes). Next, add in the diced tomatoes along with the chicken broth and the tomato paste and allow the mixture to boil. Season with additional sea salt and fresh pepper if desired. Simmer while covered over medium heat for another 10 minutes. Lastly, add in the chopped cabbage and the browned meatballs, and continue to simmer while covered over medium heat for a final 20 minutes. Enjoy!