When I am unpacking our harvest boxes, I always start thinking right away about what I am going to make with each ingredient. As soon as I saw the cabbage, I immediately thought, “soup!” The head was pretty a pretty good sized one, so I decided to make a big batch. I will probably put some of the leftovers in the freezer for a quick dinner later.
There are probably thousands of recipes for cabbage soup. I looked at several, and decided to just go on my own this time. This has a nice flavor, provided by the fresh rosemary (probably the last from my herb garden) and dried thyme.
- 2 tablespoons olive oil
- 2 large potatoes, cubed
- 1 cup diced carrots
- ½ onion, chopped
- 2 sprigs fresh rosemary
- 1 teaspoon dried thyme
- 1 medium head cabbage, quartered, cored, and then thinly sliced
- 84 ounces low sodium chicken broth (6-14 ounce cans)
- 4 cups cubed cooked turkey
- In a large stock pot, heat oil over medium high heat. Add potatoes, carrots, onion, rosemary and thyme; saute for 8 minutes.
- Add sliced cabbage, continue to saute for 5 more minutes.
- Add chicken broth and turkey. Bring to a boil. Simmer for 30 minutes.
This is a great way to use up leftover turkey.