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Turkey Cabbage Stew
Chock-full of ground turkey, cabbage, carrots and tomatoes, this turkey cabbage soup delivers delicious down-home comfort on cool days. If you don't like cabbage, replace it with chopped green peppers. Simply saute the peppers with the turkey, onion and garlic. —Susan Lasken, Woodland Hills, California
Ingredients
- 1 pound lean 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
Directions
- 1. Cook the turkey, onion and garlic in a large saucepan over medium heat until meat is no longer pink, 5-7 minutes, breaking turkey into crumbles; drain.
- 2. Add the remaining ingredients. Bring to a boil; cover and simmer until the vegetables are tender, 12-15 minutes.
Nutrition Facts
1 cup: 180 calories, 6g fat (2g saturated fat), 52mg cholesterol, 674mg sodium, 16g carbohydrate (10g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 2 vegetable, 2 lean meat.
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