Unstuffed Cabbage Soup

Here’s your hearty-but-healthy (and budget-conscious) main dish for a St. Patrick’s Day celebration — or anytime! Much less time-intensive than original stuffed cabbage (just 5 minutes prep and only 25 minutes to cook), this unstuffed soup version is warm and satisfying.





It’s also just 255 calories, low in sodium at just 285 mg, low in sugar at just 7 g, and a great source of both protein (20 g) and potassium (670 mg).

Sláinte! (That’s “good health” in Gaelic.)


(Serves 6)


2 tsps. olive oil

1 medium onion, diced

1 lb. lean ground turkey

1/2 head cabbage, chopped

1 1/2 cups canned crushed tomatoes

32 oz. unsalted chicken broth

2 cups water

1/4 tsp. ground black pepper

1/4 tsp. cayenne pepper (optional)

1 cup instant brown rice

Heat the olive oil in a large soup pot over medium-high heat. Add the onion, and sauté 2-3 minutes (until it turns clear). Add the ground turkey, and cook for 5-7 minutes, until the turkey browns. Add the cabbage, and cook for an additional 4 minutes.

Add all remaining ingredients, except for the brown rice. Simmer the soup for 7 minutes. Bring the soup to a boil; add the brown rice. Reduce the heat to a simmer, and cover the pot for 5 minutes.

Recipe adapted from: www.diabetes.org


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