Cabbage Roll Soup

I took a little blogging break for my one year anniversary, but now I'm back with this killer recipe! I never would have thought I would love cabbage, but in cabbage roll form, I can't get enough. The problem is, cabbage rolls tend to be a little time consuming and complicated. This soup solves this problem. Do a little sautéing, pop

everything in the crockpot, and you're good to go.

The flavor of this soup is rich and hearty. It's absolutely perfect for a cold night. I love anything I can sneak extra veggies in and I take full advantage of it with this recipe. Cabbage is an excellent source of fiber, and vitamins/minerals including phosphorus, B2, magnesium, and iron. While cabbage is the main veg, I also add in carrot and kale which takes it to a whole new level of healthy! I will say...it has bacon. I know, I know, bacon=bad. But, I say, live a little! Balance is the key to a happy healthy life. No, bacon isn't "healthy" but when I do eat it, I buy the best quality I can find. That means no nitrates and local if possible! I use beef bacon because I love the flavor it adds, but chicken or turkey bacon would also work.

When I make crockpot meals, I always try to sauté some of the ingredients before cooking them. I know this kind of defeats the ease of the crockpot, but crockpot meals tend to be super bland. To me, the extra

15 minutes of work is well worth it!

With the holidays coming up this soup would be the perfect meal to serve your loved ones that are crashing at your house! It's filling, warms the soul, and tastes like it took a ton of time. You'll be sure to impress your

mother in law with this one!

Ingredients

Makes about 6 servings

1lb organic ground chicken

1/2 large head or 1 small head of cabbage

1 white onion

4 cloves of garlic

4 slices of good quality bacon (no nitrates please!!)

1-2 celery stalks

1 large shaved carrot

1-2 large handfuls of kale (stems removed)

1 cup white rice (uncooked)

1 can organic tomato sauce + 1 can water

1 carton organic chicken broth (or homemade bone broth)

1 tsp Paprika

1 TBSP Turmeric

Sea salt (to taste)

Garlic powder (to taste)

Pepper (to taste)

Dash of cayenne pepper

Fresh dill

Olive oil

Organic sour cream or greek yogurt

Directions

1. Optional- Preheat oven to 425F. Slice cabbage and roast for about 15 minutes. When it's cooked with slight browning cut into bit sized pieces. You can skip this step and add the raw cabbage but I think it adds to the flavor.

2. Heat a dutch oven or large pot with a couple TBSP of olive oil and add minced garlic, chopped onion, and chopped celery. Cook on medium heat until soft. Add 3-4 slices of cut up bacon and stir. Let cook for a minute or two stiring every once in a while. Add ground chicken to the pot and let it brown, breaking it up and stiring it frequently as it cooks. Add shaved carrot, kale and cabbage.

3. Add can of tomato juice/1 can of water and 5 or 6 cups of chicken broth. Bring back to a boil and add uncooked rice. Add seasonings keeping in mind, especially with salt, you can always add more.

4. Let simmer on low for about 40 min-1hr checking frequently and stiring making sure to scrape the bottom of the pan. Add a little more chicken broth if soup looks too thick.

5. About half way through add 1/4 cup loosly packed fresh dill.

6. When rice is cooked taste and add more seasoning if needed.

7. Top with sour cream or greek yogurt and dill!

Tip- To make in the slow cooker follow step 1 and 2 then add to slow cooker and finish steps...cook for 3 hrs on high or 5-6 hrs on low.

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