8cupschicken stock (chicken broth or chicken bouillon)
1tablespoonolive oil
1teaspoongarlic - minced
½cupparsley - chopped
1teaspoonsalt
½teaspoonground black pepper
1teaspooncaraway seeds - crushed
¼teaspoonred pepper flakes
Instructions
Get all of your vegetables ready for cooking. Using a coffee grinder or mortar and pestle, crush the caraway seeds (if you don’t have either, you can wrap them in plastic wrap and bang them with the back of a knife handle).
In a pot, heat olive oil over medium heat.
Cook onion, garlic, red pepper flakes, carrot, salt, pepper, crushed caraway seeds and turkey and cook, often stirring, breaking up turkey meat as you stir for about 3 minutes.
Add half the parsley, cabbage, canned tomato and chicken stock and simmer on low heat until cabbage is softened for around 10 minutes.
Add spinach and the rest of the parsley and cook for 2 minutes more.