11 Oct Lighter Cabbage Roll Soup

Monday was Canadian Thanksgiving, and being that I am married to Canadian immigrant, we do a pseudo-celebration of the holiday and I whip up the most Canadian foods I know, pirogies. Those little pasta pillows filled with potatoes and onion, and topped with sour cream, cartelized onions and bacon are amazing. This year I was looking to add something new and I really like cabbage rolls, but that seemed like a lot of work and since they are usually stuffed with ground beef and pork, a little too fatty. I had a brilliant idea to deconstruct them into a soup, cut the meat in half and replace the beef with ground white meat turkey.  The result was fabulous. Low calorie, low fat, and best of all, super filling.  I hope you enjoy it as much as we did!

Lighter Cabbage Roll  Soup

Ingredients
1 large onion, diced
3 garlic cloves, minced
3/4 pound ground turkey breast
1/4 pound lean ground pork
3/4 cup long grain brown rice. uncooked
1 medium head of cabbage, core removed, chopped
28 ounces diced tomatoes
2 Tablespoons tomato paste
4 cups vegetable broth
1 1/2 cups vegetable juice
1 teaspoon paprika
1 teaspoon thyme
1 Tablespoon Worcestershire sauce
salt and pepper to taste

Directions

1. In large pot, over medium high heat, sauté onions and garlic until just softened; add turkey and pork, breaking up with a spoon and cook until browned
2. Stir in chopped cabbage, cook until it just starts to soften (3-4 minutes)
3. Add remaining ingredients, bring to a boil. Reduce heat to simmer, and cover. Allow soup to simmer, stirring occasionally, for at least 30-40 minutes

**To prepare in a crockpot, brown meat and add to slow cooker with remaining ingredients, set to low for 5 hours.

Serves 8

Calories 211 * fat 3g * Cholesterol 35mg * Carbohydrates 22 (fiber 5g, sugar 5g) * Protein 16g

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