Turkey Cabbage Soup
Florence
Course Soup
Cuisine American
- 1 Tbsp cooking oil
- 1 lb ground turkey
- 2 celery stalks diced small
- 1 medium size yellow onion diced
- 1 can 15 oz petite diced tomatoes
- 4 cups chicken or vegetable broth
- 1 medium head cabbage shredded fine
Put oil and turkey in a large stock pot over medium-high heat.
Cook turkey completely, making sure turkey is in small pieces.
Add the celery, onion, tomatoes, and broth to the pot, stir, bring to a boil, then reduce heat to low.
Add the cabbage, cover pot and simmer slowly for about 15 to 20 minutes or until cabbage is tender.
Comments Off on Turkey Cabbage Soup
Mixed Vegetable Slaw
Florence
Course Salad
Cuisine American
- 1 cup yogurt
- 2 tablespoons miracle whip
- 2 tablespoons onion -- grated
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried basil -- crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon lemon peel -- grated
- 1/4 teaspoon Tabasco sauce
- 4 cups cabbage -- shredded
- 1 cup carrot -- shredded
- 1 red or yellow bell pepper - thinly cut
- 1/3 cup thinly sliced radishes
Mix together well in bowl yogurt, Miracle Whip, onion, mustard, basil, salt, lemon peel and Tabasco sauce.
Add cabbage, carrots, bell peppers and radishes and coat.
Refrigerate in covered dish for approximately 2 to 4 hours.
Comments Off on Mixed Vegetable Slaw
Ranch Slaw
Florence
Course Salad
Cuisine American
- 4 cups thinly sliced cabbage
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped yellow bell peppers
- 1/4 cup unsalted cashews
- 1/4 cup red wine vinegar
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Comments Off on Ranch Slaw