Do you love the cozy, comforting flavors of stuffed cabbage, but simply don’t have the time to make it? This incredible Unstuffed Cabbage Soup is the perfect weeknight solution! It packs in all the classic flavors of traditional stuffed cabbage but transforms them into a quick, easy, and highly nutritious one-pot meal.
This diabetes-friendly recipe utilizes lean ground turkey, chopped green cabbage, and crushed tomatoes for a hearty, savory base. The addition of instant brown rice thickens the soup beautifully while providing a great source of dietary fiber to help keep you full and satisfied. Lightly spiced with a hint of optional cayenne pepper, this warming soup delivers a fantastic depth of flavor in a fraction of the time it takes to roll traditional cabbage leaves.
Also Read : Healthy Pistachio & Peach Toast for Diabetics
Diabetic-Friendly Cabbage Soup
Course: SoupCuisine: Comfort FoodDifficulty: Easy7
servings5
minutes25
minutes200
kcalIngredients
2 tsp olive oil
1 medium onion, diced
1 lb lean ground turkey
1/2 head green cabbage, chopped
1 1/2 cups canned tomatoes, crushed
32 oz unsalted chicken broth
2 cups water
1/4 tsp black pepper
1/4 tsp cayenne pepper (optional, for a kick of heat)
1 cup instant brown rice
Directions
- Sauté the Aromatics and Turkey: Heat the olive oil in a large soup pot over medium-high heat. Add the diced onion and sauté for 2-3 minutes, or until the onions turn clear. Add the lean ground turkey and cook for 5-7 minutes, breaking it up as it cooks, until the turkey is fully browned.
- Add the Cabbage: Stir in the chopped green cabbage and cook for an additional 4 minutes until it begins to soften.
- Simmer the Base: Add all remaining ingredients to the pot—except for the instant brown rice (crushed tomatoes, unsalted chicken broth, water, black pepper, and cayenne pepper). Simmer the soup for 7 minutes to allow the flavors to meld together.
- Cook the Rice: Bring the soup to a gentle boil, then stir in the instant brown rice. Reduce the heat back down to a simmer, cover the pot with a lid, and let it cook for 5 minutes until the rice is tender.
- Serve: Remove from heat and serve warm!
Notes
- Storage and Make-Ahead: Soups with cabbage tend to taste even better the next day as the flavors have more time to develop! Store any leftovers in an airtight container in the refrigerator for up to 4 days. Keep in mind that the rice will continue to absorb some of the broth as it sits, so you may want to add a splash of water or extra chicken broth when reheating.
- Sodium Control: This recipe utilizes unsalted chicken broth to keep the overall sodium content low (only 210mg per serving), making it an excellent choice for a heart-healthy diet.
