Cabbage Roll Soup

This cabbage roll soup has all the comforting flavors of traditional cabbage rolls — tender cabbage, hearty turkey, warm spices, and rich tomato broth — but without the fuss. It’s a one-pot, simmer-until-cozy kind of meal that makes the whole kitchen smell incredible.

December 9, 2025

If you love classic cabbage rolls but don’t love the work, this soup is your new best friend. It’s packed with veggies, lean ground turkey, and fluffy brown rice, all simmered together in a savory tomato broth. Simple ingredients, big comfort.

Cabbage Roll Soup

Steps:

Wash hands and surfaces.
Wash fresh produce well under running water.
Chop cabbage into thin strips. Roughly dice carrots and onion.
In a pot, cook brown rice according to package instructions. Set aside.
Heat a separate pot over medium-high heat. Add olive oil and heat through. Once hot, add in ground turkey. Add salt, pepper, and garlic powder. Cook turkey, using a spatula to break turkey apart into smaller crumbles.
Once turkey is no longer pink, add onion, cabbage, and carrots. Using a new, clean spatula, stir everything together. Cook for 5-7 minutes, or until onions are transparent and cabbage is slightly wilted.
Add chicken broth, crushed tomatoes, bay leaf, and brown sugar. Stir to combine and bring to a boil. Once boiling, lower heat and reduce to a simmer. Cook for 20-30 minutes or until carrots can be easily pierced with a fork.
Stir in cooked brown rice, remove bay leaf, and enjoy! Store in the refrigerator for 2-3 days or in the freezer for up to 3 months.

Sopa de Rollo de Repollo

Lávese las manos y las superficies.
Lave bien los productos frescos con agua corriente.
Pica el repollo en tiras finas. Pica las zanahorias y la cebolla en dados.
En una olla, cocine el arroz integral de acuerdo con las instrucciones del paquete. Reservar.
Calienta una olla aparte a fuego medio-alto. Agrega aceite de oliva y calienta. Una vez caliente, agregue el pavo molido. Agregue sal, pimienta y ajo en polvo. Cocine el pavo, usando una espátula para romper el pavo en migajas más pequeñas.
Una vez que el pavo ya no esté rosado, agregue la cebolla, el repollo y las zanahorias. Con una espátula nueva y limpia, revuelva todo. Cocine durante 5-7 minutos.
Agregue el caldo de pollo, los tomates triturados, la hoja de laurel y el azúcar morena. Revuelva para combinar y deje hervir. Una vez que hierva, baje el fuego y reduzca a fuego lento. Cocine durante 20-30 minutos.
Agregue el arroz integral cocido, retire la hoja de laurel y ¡disfrute! Almacene en el refrigerador durante 2-3 días o en el congelador hasta por 3 meses.

Transportation

Seastreak plans to continue ferry service this summer despite closure of New Bedford State Pier

The ferry service with routes to Nantucket and Martha’s Vineyard plans to run even after much of the pier was closed for repairs

November 25, 2025

·

Paul C. Kelly Campos

Climate & Environment

Wild turkeys were locally extinct for decades. How did they come back?

Turkeys are more than just a Thanksgiving meal, they’re a part of forest ecosystems across the country. In this episode of Possibly, we take a look at how they made a major comeback in New England after being driven to local extinction

November 25, 2025

·

Health

Roger Williams and Fatima buyer plays it cool in public but excoriates regulators in private emails

Centurion Foundation CEO asks state to cut talks with Prime Healthcare, alleging sabotage of its hospital deal

November 24, 2025

·

Economy

Want to go holiday shopping on Thanksgiving Day? Not in Rhode Island

The Ocean State is one of just three states that still prohibit most retail on Thanksgiving — a throwback to centuries-old blue laws that continue to shape when Rhode Islanders can (and can’t) shop

November 24, 2025

·

Climate & Environment

Rhode Island launches first-ever statewide turkey census

Researchers at URI and the state Department of Environmental Management to spend five years on a comprehensive study of Rhode Island’s wild turkey population

November 24, 2025

·

Events

Holiday Lights Spectacular

November 28 - January 2, 2026

November 24, 2025

Learn More

About the Healthy Habits program:

The Rhode Island Community Food Bank’s community nutrition team develops and shares nutritious, budget-friendly recipes that allow pantry guests at our member agencies to explore new ways to enjoy accessible foods, including seasonal, fresh, canned, and frozen produce.

Through our Healthy Habits program, our team of culinary and nutrition professionals work directly with the Food Bank’s network of partner agencies and their guests to provide relevant, practical, and science-based nutrition information to our communities.

For more information: https://rifoodbank.org/community-nutrition/

About the Food Bank:

Founded in 1982 and headquartered in Providence, RI, the Rhode Island Community Food Bank (“the Food Bank” or “RI Food Bank”) serves as the central hub for food distribution across its state-wide network of 147 member agencies/food pantries, ensuring that nutritious food reaches those who need it most. Through donations, federal programs, and community partnerships, the Food Bank works to improve the quality of life for all Rhode Islanders by advancing solutions to the problem of hunger.

The RI Food Bank is a 501(c)(3) non-profit organization.

Rhode Island Community Food Bank │ 200 Niantic Avenue, Providence RI 02907 │ (401) 942-6325 (main) │ rifoodbank.org