Soup is always comforting on a dreary, rainy, Cleveland day. It’s warm, it’s healthy, and it’s fast and easy. Since I had a boatload of beautifully gelatinous and flavorful fresh turkey stock to use up as well as some cabbage and turkey, I decided to whip up a quick turkey and cabbage soup. Zak really loved this. Though I thought it could do without the mushrooms, it was really delicious. It had a really nice interplay of textures, as the cabbage and potatoes had a little bit of crunch to them and the rest of the vegetables were quite soft. Overall, I thought it was a really comforting, tasty, healthy dinner served with a slice of buttered homemade sourdough bread.
Turkey and Cabbage Soup
6 cups homemade turkey stock (same as homemade chicken stock but with a turkey carcass)
2 cups water
2 tbs. unsalted butter
1 clove garlic, minced
1/2 small onion, thinly sliced
1 medium carrot, sliced
1 stalk celery, sliced
1 cup mushrooms, sliced
1/2 tsp. dried sweet basil
1/4 tsp. dried thyme
1 small potato, diced
1/4 head cabbage, shredded (about 3 cups)
3/4 cup leftover turkey, chopped (preferably white and dark meat)
1 tbs. red wine vinegar
Kosher salt and freshly cracked black pepper
In a medium stock pot, melt butter. Add garlic and onions and sauté until translucent, about 3 minutes. Season with kosher salt and freshly cracked black pepper. Add carrots, celery, and mushrooms, and sauté until vegetables are tender, 5-7 minutes. Add potato and dried sweet basil and sauté until lightly browned, 7-9 minutes. At this point, the onions, carrots, and celery should be very tender and the onions almost caramelized, while the potatoes should have a light golden brown color on their edges. Add cabbage and stir to coat with butter and moisture from vegetables.
Add turkey and stir to combine. Add turkey stock, water, and red wine vinegar. Reduce heat to low, cover and simmer 15-20 minutes. Taste for seasonings and adjust if necessary.