Instant Pot Cabbage Roll Soup Recipes

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INSTANT POT® CABBAGE ROLL SOUP

Grandma's cabbage rolls turned into an easy-to-make soup with less fuss.

Provided by My Hot Southern Mess

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 55m

Yield 10

Number Of Ingredients 17



Instant Pot® Cabbage Roll Soup image

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and cook ground beef, ground pork, and onion until meat is crumbly and onions are soft and translucent, about 5 minutes. Stir in garlic. Turn off Saute function and drain grease.
  • Season with brown sugar, Worcestershire sauce, apple cider vinegar, paprika, salt, pepper, and bay leaves. Mix in beef broth, cabbage, tomato sauce, diced tomatoes, and rice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Stir soup and serve.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 29.6 g, Cholesterol 60.6 mg, Fat 16.1 g, Fiber 3.8 g, Protein 22.9 g, SaturatedFat 5.5 g, Sodium 1091 mg, Sugar 9.3 g

2 tablespoons olive oil
1 pound ground beef
1 pound ground pork
1 cup diced onion
1 teaspoon minced garlic
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
2 bay leaves
6 cups beef broth
1 medium head cabbage, shredded
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 cup uncooked jasmine rice

INSTANT POT® BASIC CABBAGE ROLLS

Cabbage leaves stuffed with meatloaf mix, onion, and rice, cooked in the Instant Pot®.

Provided by Bren

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 1h30m

Yield 6

Number Of Ingredients 14



Instant Pot® Basic Cabbage Rolls image

Steps:

  • Pour 1 1/2 cups water into a multi-functional pressure cooker (such as Instant Pot®). Insert the trivet.
  • Remove tough outer leaves and core from the cabbage. Place cabbage, core-side down, on the trivet.
  • Close and lock the lid, and set vent to sealing. Select Manual function according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
  • While cabbage is cooking, combine rice and 1/2 cup water in a small bowl. Combine beef, pork, veal, 1/3 cup tomato sauce, onion, garlic, parsley, salt, and pepper in a separate bowl.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer cabbage to a plate. Drain water from pot insert. Add remaining tomato sauce from the opened can and 1 teaspoon salt. Replace the trivet in the pot.
  • Drain rice and add to the bowl with the meat mixture.
  • Separate cooked cabbage leaves carefully and shave off the tough veins. Place a cabbage leaf on a work surface; fill with 2 tablespoons meat mixture and roll up, tucking in the sides. Place rolled leaf on the trivet in the pot. Continue with remaining leaves and filling, placing the first layer facing the same way and the second layer facing the opposite way. Pour the remaining can of tomato sauce over the rolls.
  • Close and lock the lid. Select the Stew/Meat function according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 42.2 g, Cholesterol 49.8 mg, Fat 8.8 g, Fiber 11.2 g, Protein 22.3 g, SaturatedFat 3.2 g, Sodium 2253.4 mg, Sugar 16.2 g

1 ½ cups water
3 pounds head of savoy cabbage
½ cup uncooked long grain rice
½ cup water
⅓ pound ground beef
⅓ pound ground pork
⅓ pound ground veal
2 (28 ounce) cans tomato sauce (such as Hunt's®), divided
½ cup finely chopped onion
2 large cloves garlic, finely chopped
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon salt

INSTANT POT® VEGAN CABBAGE DETOX SOUP

This simple vegan cabbage soup is perfect for a detox diet. It's a tasty no-fuss recipe that takes 30 minutes to make in your Instant Pot®.

Provided by Fioa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10



Instant Pot® Vegan Cabbage Detox Soup image

Steps:

  • Combine cabbage, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, apple cider vinegar, lemon juice, and sage in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.

Nutrition Facts : Calories 66.8 calories, Carbohydrate 13.4 g, Fat 0.4 g, Fiber 3.8 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 348 mg, Sugar 7.2 g

3 cups coarsely chopped green cabbage
2 ½ cups vegetable broth
1 (14.5 ounce) can diced tomatoes
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
2 cloves garlic
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
2 teaspoons dried sage

INSTANT POT® CABBAGE ROLL CASSEROLE

This Instant Pot® cabbage roll casserole is a variation of my "tried and true" stuffed peppers recipe. Serve with additional cooked rice, if desired.

Provided by hrsping

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 1h15m

Yield 8

Number Of Ingredients 14



Instant Pot® Cabbage Roll Casserole image

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add turkey and onion; cook and stir until turkey is browned and crumbly and onion is translucent, 5 to 7 minutes.
  • Add cabbage, diced tomatoes, chicken broth, water, rice, Worcestershire sauce, 1 teaspoon basil, salt, and pepper. Stir occasionally until mixture starts to boil, 5 to 7 minutes. Make sure the mixture does not exceed the max fill line.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • While the cabbage-rice mixture is cooking, preheat the oven to 350 degrees F (175 degrees C).
  • Release pressure using the natural-release method according to manufacturer's instructions, about 8 minutes. Then use the quick-release method by gently pushing the steam release knob towards the venting position without pushing it fully into position; release remaining pressure in short bursts.
  • Remove the Instant Pot® lid and stir in 1 cup of Cheddar cheese.
  • Combine tomato sauce, sugar, and remaining basil in a bowl. Pour 1/2 of the sauce into a 9x13-inch baking dish. Spoon cabbage-rice mixture over the sauce, then spoon remaining sauce over top. Sprinkle with remaining Cheddar.
  • Bake in the preheated oven until heated through, 25 to 30 minutes.

Nutrition Facts : Calories 347.4 calories, Carbohydrate 32.4 g, Cholesterol 72.6 mg, Fat 14.1 g, Fiber 6 g, Protein 23.4 g, SaturatedFat 7.2 g, Sodium 1073.4 mg, Sugar 11.5 g

1 pound ground turkey
⅔ cup chopped onion
1 large head cabbage, cut into 1-inch chunks
1 (28 ounce) can Italian-style diced tomatoes
1 (14.5 ounce) can chicken broth
¾ cup water
¾ cup uncooked long grain white rice
2 tablespoons Worcestershire sauce
1 ½ teaspoons dried basil, divided
½ teaspoon salt
½ teaspoon ground black pepper
2 cups shredded Cheddar cheese, divided
1 (15 ounce) can tomato sauce
1 teaspoon white sugar

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