Dining

Healthy Living by Jacqueline Banks – Stuffed Cabbage Soup

This post is also available in: Spanish

I’ve been having cravings for stuffed cabbage for a few days now and last night I finally got all my ingredients out but by the time I actually got around to start cooking I didn’t have time for the 3 hour process, so I figured I’d just throw all the ingredients into a pot and create the same flavor. My creation ended up being a stew that tasted just like biting into a stuffed cabbage roll. It took all of half an hour to make and best of all even the clean up was easy! Hope you like it as much as I did!

  • 4tbsp. extra virgin olive oil
  • 1 cup raw white rice (I used Basmati)
  • 7 cups organic chicken broth
  • 1 1/2 lbs organic ground turkey (you can use lean ground beef or chicken instead)
  • 1/2 tsp. poultry seasoning, a dash of nutmeg, dash of cinnamon, 1 tbsp dried dill
  • 1/4 tsp crushed red pepper (use more if you like a little kick)
  • Salt and Pepper to taste (I didn’t add any, just depends on your taste buds)
  • 1 bay leaf
  • 2 cloves of garlic finely chopped
  • 1 chopped carrot
  • 1 head of green cabbage (you can use red instead)
  • 3 tomatoes, diced
Coat rice pan with 2 tbsp. olive oil over medium heat. Add rice and toss until coated. Add 2 cups chicken stock, bring to a boil then lower to medium-low heat and simmer for 20 minutes or until tender. 
Heat a large pot over medium-high, add remaining olive oil and turkey and begin to brown. Add all powdered seasonings, bay leaf, garlic and carrots and cook until carrots are just tender. 
Add diced tomatoes and remaining chicken broth, increase heat and let simmer for 10 min. 
Add cooked rice to the pot and allow to simmer for another 5 min.
Adjust salt and pepper to taste, serve and sprinkle with fresh parsley.

For this and other tasty recipies, please visit: http://www.jacquelinebanks.com/?p=recipes 




This article was contributed
by Jacqueline M. Banks.

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