If you have chicken stock in your freezer or available you can use that instead of the turkey legs and the soup will be ready within ½ an hour (if you cut your cauliflower small enough) The trick to cutting cauliflower is to cut it in half first, then cut off the leaves and cut out the core. Then slice it and chop it over again.
I love this recipe because it’s a fancier more unique version of mashed potatoes.
This recipe holds up for 5 days in the fridge! You can make it ahead, just remember the cabbage will soften more each day!
I used non pickled corn beef for this but pickled would work too just don’t add salt to the water. If you have chicken stock you can make this recipe and not add in the tomatoes, salt and white wine.
This is also a great recipe for Pesach! Here is a fun trick! If you are making a soup during the time of making this recipe, boil the two potatoes in the soup instead of creating a whole additional pot situation. They will taste better and no mess