One of my very favorite cold weather soups is this hearty and comforting Turkey Cabbage Patch Soup.
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Traditional cabbage patch soup is prepared with ground beef, which you can most definitely use instead of ground turkey. I used to order this soup often at a local downtown restaurant and wanted to make my own healthier version. I really can’t tell the difference!
Now that cold weather is pretty much here, I’m totally into soup mode. But then again, I could eat soup every season of the year.
What’s awesome about this soup is that it’s freezer-friendly and reheats well if you have leftovers. I’ve only frozen it for a month before thawing and reheating, so I can’t say how long it will last in the freezer after a month.
It’s important to note to discard the outermost few layers of cabbage before chopping it… they’re tougher and take longer to cook. I normally peel off about 3 layers after I quarter and core the cabbage.