Turkey Cabbage Soup

(in memory of "A Jew and a Gentile" Deli, an excellent deli that used to be
in
Mountainview CA and roasted their own turkeys for sandwiches and soup!)

   2-3 large turkey thighs (but see below)
   1 medium-large head of cabbage, chopped
   1 medium red onion, chopped
   3 medium carrots, chopped
   2-3 large (28 oz.) cans of pre-cut stewed tomatoes
   1 can of (Swanson) chicken broth

   1 pkg. of sliced mozzarella or provolone cheese

Roast the turkey thighs.  

We do this in a Corningware casserole dish, in our convection microwave,
using a small rack inside the casserole dish. A little water in the bottom
of
the dish keeps the turkey juice from drying out, burning, etc.
Alternatively,
roast in the oven in a large roaster pan.

Note: If you buy a few more thighs, you can cook them up and use the
       meat for sandwiches; just add the extra juice to the soup...

Chop up the fresh vegetables and put them in a LARGE soup pot or turkey
roaster (we prefer a turkey roaster so we can cook the soup inthe oven).

Add the canned tomatoes and chicken broth, plus enough water to cover.
Bring the pan to a boil, then set it to simmer.

When the turkey is cooked, slice it off the bone and chop it up.  Add
it to the soup, along with the turkey juice.  We then put the turkey
roaster into the oven and simmer the soup there.
When the cabbage is done (to your taste :-), the soup is ready...

Serve with slices of cheese melted into the soup