All the great flavors of stuffed cabbage rolls boosted with extra veggies and no figuring out how to roll those things up.
This is the R&D adaptation of a fantastic Eating Well recipe. See link to original recipe at the bottom of the page. We cut the oil and boosted the veggies cause that's how we roll, haha, get it.
1spray(s) - Cooking spray (enough to coat the bottom of the pot)
10cup(s), chopped - Cabbage
3cup(s), chopped - Onion(s)
2cup(s), chopped - Carrot(s)
2cup(s), chopped - Celery
3tsp - Unpacked light brown sugar
1 1⁄2Tbsp - Smoked paprika
1⁄3tsp - Cayenne pepper
30oz, that's two cans - Kirkland Signature Organic tomato sauce
8tsp - Better Than Bouillon Chicken Base, Reduced Sodium
6cup(s) - Water
1⁄3cup(s) - Long grain brown rice
28oz - Butterball Everyday Fresh Ground Turkey 93% Lean
In a large pot over medium-high heat, spray enough cooking spray to cover the bottom of the pot. Add ground turkey and cook, stirring often to break apart chunks, until the meat is cooked through and starting to brown slightly, 6 to 7 minutes.
Add cabbage, onion, carrots and celery; cook, stirring often, until the onion is translucent, about 5 minutes.
Add brown sugar, paprika, salt, pepper and cayenne to the beef mixture; cook over medium-high heat, stirring constantly, until the spices are toasted, about 1 minute.
Desolve better than bouillon in hot water
Stir in tomato sauce and broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring the soup to a boil over medium-high heat. Stir in rice. Reduce heat to low; cover and cook until the rice is tender. Cooking until rice is tender takes us about an hour. Your mileage may vary. the recipe we got this from said 30 minutes. That's never worked out.
For style points, sprinkle with parsley before serving.
Notes: Check out the original version here. https://www.eatingwell.com/recipe/281244/stuffed-cabbage-soup