Add the oil to a large thick-bottomed pot (Dutch oven) and heat to medium-high.
Add the chopped onion, carrots and potatoes. Sauté, stirring occasionally, until vegetables begin to soften, about 3 to 5 minutes, then add garlic and cook for an additional minute or two.
Add the ground turkey to the pot of vegetables, and break up the turkey as you stir. Cook for 4 to 6 minutes until the turkey is no longer pink.
Add the rest of the ingredients to the pot. Stir well, cover, and bring to a full boil. Reduce the heat to a simmer and cook, stirring occasionally, until the cabbage has wilted, about 30 minutes.
Taste the soup for seasoning and add sea salt or pepper. If desired, garnish with fresh parsley.
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Ground Turkey and Cabbage Soup
By Terrie Lewis | November 01, 2024
Time: 50 min, Serves 5
Ingredients
2 Tbsp olive or avocado oil
1 medium yellow onion chopped
3 large carrots chopped
2 medium white potatoes chopped
4 cloves garlic minced
1 lb ground turkey (can substitute ground beef)
4 large ripe tomatoes chopped
4-5 cups chicken or beef broth
1 Tbsp Italian Seasoning
1 head green cabbage chopped (about 6 – 8 cups)
¼ tsp black pepper to taste
Sea salt to taste
Directions
Add the oil to a large thick-bottomed pot (Dutch oven) and heat to medium-high.
Add the chopped onion, carrots and potatoes. Sauté, stirring occasionally, until vegetables begin to soften, about 3 to 5 minutes, then add garlic and cook for an additional minute or two.
Add the ground turkey to the pot of vegetables, and break up the turkey as you stir. Cook for 4 to 6 minutes until the turkey is no longer pink.
Add the rest of the ingredients to the pot. Stir well, cover, and bring to a full boil. Reduce the heat to a simmer and cook, stirring occasionally, until the cabbage has wilted, about 30 minutes.
Taste the soup for seasoning and add sea salt or pepper. If desired, garnish with fresh parsley.
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