Cabbage Roll in a Bowl Soup

To make Cabbage Roll in a Bowl Soup, start by heating 2 tsp of olive oil in a large pot over medium heat. Add 1 lb of ground turkey, season with salt, pepper, and 0.5 tsp of garlic powder, and cook until browned for about 5-6 minutes. Then, add 4 cups of coarsely chopped green cabbage, 2 quartered and sliced carrots, 4 cups of chicken bone broth, 3 cans of 8-ounce tomato sauce, 0.5 cup of uncooked long-grain rice, 1 bay leaf, 3 tbsp of brown sugar, 2 tbsp of soy sauce, and 0.25 tsp of red pepper flakes. Stir everything together, bring to a boil, reduce the heat, and let it simmer for 30 minutes until the rice is cooked and the vegetables are tender. Don't forget to remove the bay leaf before serving!

Cabbage Roll in a Bowl Soup is not specifically low-carb due to the inclusion of rice. However, you can easily make it more compatible with a low-carb diet by substituting the long-grain rice with cauliflower rice or omitting it altogether. This will reduce the carbohydrate content while still providing a hearty and satisfying meal.

If you don't have ground turkey on hand or prefer a different protein, you can substitute it with ground chicken, lean ground beef, or even plant-based ground meat alternatives for a vegetarian option. Just be sure to adjust the cooking time accordingly based on the protein you choose.

To store leftover Cabbage Roll in a Bowl Soup, let it cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it in a freezer-safe container for up to 3 months. Just remember to thaw it in the refrigerator before reheating.

Cabbage Roll in a Bowl Soup pairs wonderfully with crusty bread or a side salad for a complete meal. You might also consider serving it with a dollop of sour cream or a sprinkle of fresh herbs like parsley or dill for added flavor. A simple garlic bread or a light coleslaw can also complement the soup nicely.