Easy Cabbage Roll Stew

cabbage stew

This soup (well, I suppose it’s more of a stew) turned out way better than I expected. It’s the type of thing that tastes infinitely better overnight after the flavors have had time to blend. However, my sinuses are completely clogged right now, so if you taste it and hate it, my apologies.

Anyway, it’s the perfect recipe for a cold night or any occasion where you need something warm and comforting. Or if you have a whole head of cabbage in the fridge that you’re not sure what to do with.

Easy Cabbage Roll Stew (makes about 4-6 large bowls)

1 lb ground turkey

4 cups chopped cabbage

1 yellow onion, diced

4 cups chicken broth

1 28-oz can tomato puree

3/4 cup brown rice

1 lemon

3 tbsp brown sugar

1 tbsp crushed red pepper flakes, if desired

2 tbsp thyme

Garlic, salt, and pepper to taste (you could also use a no-salt seasoning blend, which I think would work well with this)

How to make it: Add 2 tbsp olive oil to a large soup pot, then add the ground turkey and onion. Season the meat with salt and pepper; cook until fully browned. Then add chopped cabbage, chicken broth, tomato puree, brown rice, and brown sugar. Add seasonings to the mixture, tasting as you go. Bring pot to a boil, then reduce heat and simmer for 40 minutes. After simmering time is up, add lemon juice and allow to stand for 10 minutes.

Serve with crusty bread, and feel proud of yourself for using up all that cabbage! For even more veggies, you can add shredded carrots, but I think the stew’s simplicity is what makes it great. And of course, you can also make this recipe with beef and beef broth, or even vegetarian crumbles and vegetable stock.

The best part about cooking is that you can make anything truly your own. The possibilities are endless.

A note: The stew gets super thick overnight, which I personally don’t have a problem with, but you can always add more broth to thin it out a bit.

Stay warm out there! And by “out there,” I mean not Florida.

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