Turkey Chili Cabbage Soup:
Recipe By Dr Jockers sister in-law Cindy Jockers – visit her blog for many other tasty gluten-free recipes
This is an ideal winter recipe that is loaded with superfoods to keep your immune system strong. You can make this with more or less spice depending upon your personal preferences. Dr Jockers dosn’t like much cayenne pepper but he agrees that it is a superfood and if you can tolerate it than get as much as you can.
Turkey Chili Cabbage Soup Ingredients:
Turkey Chili Base:
1 lb ground lean turkey
2 medium to large onions
4 jalapeño with seeds, whole
6-8 cloves garlic, minced (or however many you prefer)
1/4″ chunk fresh ginger, minced
2 T. organic virgin coconut oil, for sauteeing
1 T. gf bbq sauce (optional- I use Kraft Lite)
garlic powder, to taste
2-3 T. dried rosemary
dash cayenne pepper (optional, but its great for a little metabolism boost, detoxing, and internal heating if you know what I mean!)
~1 t. (fiesta) chili powder- check ingredients to ensure gluten free
~2 t. turmeric
~1 t. sage or gluten free poultry seasoning
Cabbage Soup Base:
8-10 c. pure water
1 c. red cabbage
~2 c. green cabbage
5-6 fresh basil leaves
You can find some great pasture-raised turkey and other animal products at US Wellness Meats here
Turkey Chili Cabbage Soup Directions:
Add the coconut oil to your large stockpot and turn the heat to medium to melt the oil. Roughly chop the onion, mince the garlic and ginger/horseradish mixture, and slice or mince 1-2 of the jalapeños. Add the chopped onion and garlic-pepper mix to the hot pot and saute for 2-3 minutes until the garlic is very light brown and aromatic.
Add the ground turkey and seasonings to the sauteed onion and garlic in the pot, and turn the heat to low. Break up the meat and mix in the seasonings with a spoon or spatula. Cook on low to medium low for 5-7 minutes or until the meat is ~ half done. You can cook it thoroughly, but that’s unnecessary since the meat will simmer in the soup.
Next, combine all the other ingredients in the pot. I find it easiest to add all my veggies first and then pour in the water so that I do not overfill the pot. Turn the heat to low. Cover and let simmer for ~ 1 hour. Serve hot.