Spicy Cabbage Soup

The original recipe came from the wonderful Tasty Kitchen it can be found here . 


See the * for the revisions to make this "adrenal" healthy.
 

• Olive Oil
• 1 whole Onion, Chopped
• 2 whole Celery Stalks, Chopped
• 1 whole Green Pepper, Chopped
• 1 pound Lean (around 93/7) Ground Beef  *(I used ground turkey instead)
• 4 cloves Garlic, Minced
• 1 whole Jalapeno, Diced
• ½ heads Cabbage (1/2 Large Or 1 Small, About 4 Cups) Chopped
• 1 teaspoon Spicy Paprika
• 1 cup Raw Long Grain Rice *(I used cooked brown rice)
• 4 cups Water
• 3 dashes Worcestershire *(omitted)
• 1 can Crushed Tomatoes (15 Ounces) *(home canned or low sodium)
• Salt and Pepper, to taste

Directions:
Heat iron skillet over medium heat and add a light coating of olive oil.
Sautee onions, celery, and bell pepper until soft, but not cooked through.
Add ground turkey, garlic and jalapeño. Cook until ground turkey is done, stirring and breaking up ground beef pretty much constantly.

(At this point, I transferred everything to the crockpot added the remaining ingredients.  It was ready for our dining pleasure within 4-5 hours.)   

Add cabbage. Mix everything up. Put the lid on the pan and let the cabbage steam in the pan for a few minutes.
Remove lid, add paprika, rice, water, and crushed tomatoes. Reduce heat. Simmer covered for about 25 to 30 minutes or until everything is cooked through. (Or if your family is late getting home, this can simmer for a long time without ruining the soup.)
Salt and pepper to taste, and dig in.

This was the first cabbage soup recipe that pleased my non-picky eaters. Certainly a keeper!