Polish-American

Cabbage Roll Soup with Turkey and Rice

A practical cabbage roll soup with lean turkey, rice, tomatoes, and tender cabbage for the comfort of stuffed cabbage without the rolling.

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Cabbage Roll Soup with Turkey and Rice

Cabbage roll soup works because it turns a familiar comfort dish into a realistic weeknight pot.

You get the tomato-rich broth, tender cabbage, and rice without blanching leaves or rolling individual portions.

Lean turkey keeps the soup lighter than a traditional beef version, but browning it well still matters.

The browned bits give the broth depth before the tomatoes and cabbage soften everything into a cozy bowl.

The rice cooks directly in the soup so it absorbs the savory broth.

If you plan to hold leftovers for several days, cook the rice separately and spoon it into each bowl so the soup stays loose.

For something else to cook in the same spirit, try Creamy Cabbage Alfredo Pasta or White Chicken Chili.

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Directions

  1. Warm the olive oil in a large pot over medium-high heat. Add the turkey and cook until browned, breaking it into small pieces.
  2. Add onion and cook for 4 minutes, until softened. Stir in garlic, smoked paprika, 1 teaspoon salt, and black pepper.
  3. Add cabbage by handfuls and cook for 5 minutes, stirring until it starts to collapse.
  4. Stir in crushed tomatoes, broth, and rice. Bring to a simmer.
  5. Reduce heat to medium-low and cook for 22 to 26 minutes, until rice is tender and cabbage is soft.
  6. Adjust salt, finish with parsley, and serve warm.

Nutrition

Nutrition Information

Estimated per serving: 310 calories, 24 g protein, 34 g carbohydrates, 10 g fat.

Variations

Recipe Variations

- Use lean ground beef for a richer soup.
- Add dill with the parsley for a more traditional profile.
- Swap rice for farro and simmer until tender.

Notes

  • Use a large pot because raw cabbage takes up space before it wilts.
  • Cook rice separately if you want firmer leftovers.
  • A splash of red wine vinegar at the table brightens the broth.

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