Slow Cooker Golumpki Soup (Unstuffed Cabbage Roll Soup)
All the flavor of Polish cabbage rolls with none of the rolling: lean turkey, cabbage, tomato and brown rice, slow-cooked into a cozy, high-protein soup.
Ingredients
- 1 lb 93% lean ground turkey 450 g, or lean ground beef
- 1 medium onion diced
- 2 carrots diced
- 3 cloves garlic minced
- ½ medium green cabbage about 1 lb / 450 g, chopped
- 28 oz crushed tomatoes 1 can / 794 g
- 4 cups low-sodium chicken or beef broth 950 ml
- 1 tbsp sweet paprika
- 1 tsp dried dill or thyme
- 1 bay leaf
- 1 tbsp apple cider vinegar
- 1½ cups cooked brown rice or cauliflower rice for low-carb
- salt and pepper to taste
- fresh dill or parsley and plain Greek yogurt for serving
Instructions
- In a skillet over medium-high heat, cook the ground turkey with the onion for 6–8 minutes, breaking it up, until no longer pink. Add the garlic for the last minute.
- Add the meat mixture, carrots, cabbage, crushed tomatoes, broth, paprika, dill and bay leaf to the slow cooker. Stir well.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the cabbage is very tender.
- Remove the bay leaf. Stir in the cooked rice and apple cider vinegar and let it warm through for 10–15 minutes. Season with salt and pepper.
- Serve topped with fresh herbs and a spoonful of Greek yogurt.
Notes
Add the rice at the end so it doesn't turn mushy. Cook time shown is for LOW; on HIGH it takes 3–4 hours. Using cauliflower rice saves about 15 g of carbs per serving. Keeps 4 days in the fridge or 3 months in the freezer. Nutrition values are estimates.