Ground Turkey Cabbage Soup Food

GROUND TURKEY CABBAGE SOUP

Steps:

• Add all ingredients to a large stew pot and simmer on the top of the stove for 35 minutes after the soup reaches the boiling point.

TURKEY CABBAGE STEW

Steps:

• 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 until the vegetables and meat are tender, 12-15 minutes.

SPICY ASIAN GROUND TURKEY WITH CABBAGE

Steps:

• Heat 1 tablespoon vegetable oil in a wok or large pan. When hot add ground turkey and stir fry it for 5 minutes. Add Hoisin sauce, hot chili sauce and 1 tablespoon of soy sauce. Continue to stir fry until almost cooked through. (I use the pampered chef tool to break up the meat into small pieces).
• In a bowl, combine the scallions, half of the ginger, cabbage, half of the chili pepper, the garlic, the 3 tablespoons of soy sauce and the lime zest.
• Add vegetable bowl mixture to wok and continue to stir fry until cooked but still slightly crisp.
• While the turkey and vegetables cook, make the dipping sauce. In a bowl, combine the remaining ginger and chili pepper, the 1/3 cup of soy sauce, the lime juice, the sesame oil, the honey and a splash of water. Taste and adjust the seasoning; if it's too salty, add another drizzle of honey.
• Before serving the meat stir in the cilantro leaves.
• Garnish with extra cilantro leaves and serve with the spicy lime dipping sauce.
• Wrap in lettuce cups or serve over noodles or rice.

TURKEY AND CABBAGE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Grease covered casserole dish.
• Cut cabbage into large pieces and place in casserole dish.
• Brown turkey and onion.
• Add rice to turkey and stir.
• Salt and pepper to taste.
• Put turkey mixture over cabbage.
• Add tomato soup, water, and stewed tomatoes.
• Bake (covered) for 30 to 45 minutes until rice and cabbage are tender.

GROUND TURKEY AND BARLEY VEGETABLE SOUP

Steps:

• Lightly coat a 4-quart Dutch oven or pot with cooking spray. Heat over medium heat. Cook ground turkey in hot Dutch oven about 5 minutes or until no longer pink, stirring occasionally. Drain off any fat. Stir in water, undrained tomatoes, V8 juice, barley, split peas, salt, oregano, basil, black pepper and bay leaf. Bring to a boil; reduce heat. Simmer, covered, for 30 minutes.
• Stir celery into soup mixture. Simmer, covered, for 30 minutes more or until celery and barley are tender. Remove and discard bay leaf. Makes.

TURKEY CABBAGE SOUP

Steps:

• In a large soup kettle, cook turkey and onions in oil over medium heat until turkey is no longer pink; drain. Add the potatoes, carrots, cabbage, broth, mustard, horseradish, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender, stirring occasionally., Combine cornstarch and cold water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.