*Ingredients- *Base:* – 1 tbsp extra virgin olive oil – 1 lb lean ground turkey or 95% lean beef – 450g – instead of regular ground for lighter – 1 medium yellow onion – 150g – diced – 2 medium carrots – 120g – diced small orange as seen in bowl – 2 stalks celery – 100g – diced – 3 cloves garlic – minced – 1/2 green cabbage – 600g – cored, roughly chopped as seen shredded light green – as seen whole head top left – 1 tsp dried Italian herbs – 1 tsp smoked paprika – 1/2 tsp ground cumin – 1/4 tsp turmeric + pinch black pepper – 1/2 tsp sea salt – 1/4 tsp black pepper- *Soup:* – 1 can diced tomatoes – 14.5 oz / 410g – low sodium – 1 can tomato sauce – 8 oz / 225g – low sodium – or crushed tomatoes for reddish broth as seen bottom right – 4 cups low-sodium chicken or beef broth – 960ml – 1 cup water – 240ml – 1 tbsp tomato paste – 1 bay leaf- *Finish:* – 1 tbsp lemon juice or apple cider vinegar – 2 tbsp fresh parsley – chopped*Instructions*- *Prep:* – Core and chop cabbage into 1-inch pieces as seen shredded in blue pot top right. – Dice onion, carrots small orange cubes as seen in bowl, celery. – Mince garlic.- *Brown meat – as seen top right pot:* – Heat olive oil in large blue pot or Dutch oven over medium-high. – Add ground turkey / lean beef, break up, cook 5-6 min until browned as seen brown crumbles. – Add onion, carrots, celery, cook 4 min. – Add garlic, Italian herbs, paprika, cumin, turmeric, salt, pepper – cook 45 sec.- *Add cabbage – as seen top right:* – Add chopped cabbage to pot, toss 2 min until slightly wilted as seen mixed with meat.- *Build soup – as seen bottom left bowl and bottom right pot:* – Add diced tomatoes, tomato sauce, tomato paste, broth, water, bay leaf. – Stir – should look brothy orange-red with many cabbage pieces as seen bottom panels.- *Simmer:* – Bring to boil, then lower to simmer. – Cover partly, simmer 20-25 min until cabbage tender and broth flavorful as seen soft cabbage in bowl. – Remove bay leaf.- *Finish:* – Stir in lemon juice / vinegar and parsley. – Taste – adjust salt, pepper, paprika.- *Serve – as in beige bowl bottom left:* – Ladle into bowls – show cabbage ribbons, ground meat, carrot cubes, broth as seen. – Serve hot.- *Store:* – Fridge airtight 5 days – gets better next day. – Freezer 3 months. – Reheat with splash broth.I highly recommend you the New Anti-Inflammatory diet Plan and recipes 2026.In 4 weeks,I’ve lost 20.3 lbs. I love how this cookbook is organized into separate sections, and the best part is showing how much you can eat for the amount of nutrients. Recommend for anyone on Anti-inflammatory diet NEW PLAN 2026!
Healthy Cabbage & Ground Meat Soup
