Best Turkey Cabbage Soup Recipes

TURKEY CABBAGE SOUP

Steps:

• In a large soup kettle, cook turkey and onions in oil over medium heat until turkey is no longer pink; drain. Add the potatoes, carrots, cabbage, broth, mustard, horseradish, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender, stirring occasionally., Combine cornstarch and cold water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

CABBAGE SOUP WITH GROUND TURKEY AND RICE

Steps:

• In a Dutch oven, brown meat and onion; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 2-3 hours. Discard bay leaves before serving.

INSTANT POT® CABBAGE AND TURKEY SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground turkey and cook, stirring, for about 5 minutes. Add onion, bell pepper, celery, carrot, black pepper, seasoned salt, garlic salt, garlic powder, and paprika; saute for another 5 minutes.
• Add chicken broth, cabbage, diced tomatoes, tomato sauce, Worcestershire sauce, and bay leaves to the Instant Pot®. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 16 minutes. Allow 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pasta; close and lock lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 5 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes.

SWISS CHARD, CABBAGE, AND TURKEY MEATBALL SOUP

Steps:

• In a bowl, combine turkey, 3 cloves garlic, parsley, 1 tablespoon oregano, 1 teaspoon sage, 1 teaspoon thyme, 1 teaspoon rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and paprika. Roll 1 teaspoon turkey mixture to form a ball. Repeat with remaining turkey mixture; set meatballs aside.
• Heat the olive oil in a medium stockpot over medium heat. Add the onion, shallot, carrot, remaining 2 cloves garlic, and remaining tablespoon oregano, 2 teaspoons sage, 2 teaspoons thyme, 2 teaspoons rosemary, remaining salt, and 1/4 teaspoon pepper. Saute, stirring frequently, until the onions are golden brown, about 10 minutes. Add the chicken stock and cabbage, and simmer until the cabbage is tender, about 16 minutes. Add the reserved meatballs and Swiss chard, and let simmer until meatballs are cooked, about 8 minutes. Add the pasta, and cook until it is heated through, about 1 minute more. Serve immediately.

GROUND TURKEY CABBAGE SOUP

Steps:

• Add all ingredients to a large stew pot and simmer on the top of the stove for 35 minutes after the soup reaches the boiling point.

TURKEY CABBAGE SOUP

Steps:

• 1. In a large nonstick skillet, brown the turkey with the onion, breaking up the turkey into small bits. Transfer the mixture to a large saucepan. 2. Add the tomato or tomato-vegetable juice, cabbage, carrots, celery, bouillon cube or packet, salt (if using) and pepper. Bring the soup to a boil, reduce the heat, cover the pan and simmer the soup for 1 1/2 hours, adding water if the soup gets too thick.

TURKEY CABBAGE SOUP

Steps:

• 1. in a dutch oven or stewpot cut onion up and add about a cup of water cook for a bit add turkey cook till no longer pink. Remove meat from water add cabbage and enough water to cover it. Cook cabbage till tender then add meat and spices and veggies, ketchup and worshesher sauce mix well and simmer for at least 30 min.
• 2. You may have to add more water and salt ant pepper to taste. Enjoy!!!