If you love the flavor of stuffed cabbage rolls but just don’t have the time, this is an excellent substitute. It’s very freezable too, and it’s one of those recipes that tastes even better reheated. I’ve been inspired to start to restock my freezer by Money Saving Mom and her 4 Weeks to Fill Your Freezer.

20 oz pkg ground turkey

1 Tbsp olive oil

1/2 large onion, chopped

1 carrot, chopped fine

1/2 head of green cabbage, sliced thin (using savoy cabbage will decrease your cooking time by half)

2 cloves garlic, minced

1/2 tsp allspice

1 tsp coriander

1 bay leaf

28 oz can plum tomatoes, squished

1 can condensed tomato soup (I like the flavor of the soup but you can substitute 1 cup of tomato sauce.)

2 cups water

Dill to taste (Parsley is ok too)

Serve over rice or mix your prepared rice into the soup. This recipe makes 4 large servings so you would need enough rice for four. I prefer brown rice.

Start your rice.

Brown ground turkey in large soup pot in a little olive oil. Add spices. Saute onion, garlic, carrots. Add cabbage, tomatoes, and soup or sauce and water. Simmer until cabbage is wilted. This will take around 30 minutes with savoy, a little longer with regular green cabbage.

When rice is done stir it in, serve your soup over the rice, or pile your rice over your soup.  Keeping the rice separate is a great way to control your carb serving size. Sprinkle on your dill or parsley.

If freezing I would double or triple this recipe, cool completely and ladle into gallon-sized zip top bags, so it will lay flat and not take up a lot of room in your freezer.

Stop back tomorrow for BBQ and Italian meatballs.

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