- 1 pound ground turkey
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups chopped cabbage
- 2 medium carrots, sliced
- 1 can (28 ounces) diced tomatoes, undrained
- 3/4 cup water
- 1 tablespoon brown sugar
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- Cook the turkey, onion and garlic in a large saucepan over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil; cover and simmer for 12-15 minutes or until the vegetables are tender. Yield: 6 servings.
Reviews for Turkey Cabbage Stew
"This is the first time I made this soup and it has an unbelievable taste. I added chicken Broth instead of water and used Rotel tomatoes for a "spicy kick". The soup is delicious and I am glad I doubled the recipe. I will freeze the soup and use it as needed. Prep time was quick and easy to make. healthy and light!"
"It's simple, fast, good, & healthy. Thanks."
"This was delicious. I made even quicker, using bag angel hair cabbage and left over turkery from T-giving and left over cooked chicken, which I added at the end to just heat the meat through. Will make again"
"We have this a lot during the winter and always enjoy it. So easy and fast. Love it!!"
"oh and i make it just like it says. i dont add or subtract anything!!!"
"i have made this recipe more times than i could ever count!!!! OH MY GOD it is absolutely scrumptiousdillyisiouce. my family goes crazy over it and i get raves and raves. even serve it to company it is so gooooood!!!!!!"