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Recipe from Simpler Savory

The recipe

Healthy Low Carb Instant Pot Cabbage Roll Soup

Prep
15 min
Cook
25 min
Total
40 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
230

2× the original author values. Recipe yield: 6 servings.

calories
460

3× the original author values. Recipe yield: 6 servings.

calories
690
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 tablespoon olive oil — only if using lean meat
  • 1 pound ground beef — or ground turkey or chicken
  • 1 medium yellow onion — diced
  • 3 cloves garlic — minced
  • 2 tablespoons tomato paste
  • 4 cups beef broth — low sodium; or chicken broth
  • 14.5 ounces diced tomatoes — with juices; or use crushed for thicker soup
  • 1 small green cabbage — cored and sliced (about 6–7 cups)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon fine sea salt — plus more to taste
  • 0.5 teaspoon black pepper — freshly ground
  • 2 cups cauliflower rice — optional, stirred in after cooking
  • 1 tablespoon apple cider vinegar — or lemon juice, to taste
  • 2 tablespoons fresh parsley or dill — chopped, for serving
  • 0.25 teaspoon red pepper flakes — optional, for heat

Instructions

  1. Set Instant Pot to Sauté. If using lean meat, add olive oil, then add ground beef and cook, breaking it up, until well browned with some caramelized edges, 5–7 minutes; season with a pinch of salt and pepper.
  2. Stir in diced onion and minced garlic; cook until the onion turns translucent and fragrant, about 3 minutes.
  3. Stir in tomato paste and cook, stirring, until it darkens slightly and coats the meat and onions, about 1 minute.
  4. Pour in a splash of broth and scrape up any browned bits from the bottom of the pot to prevent a burn notice.
  5. Add the remaining broth, diced tomatoes with juices, smoked paprika, dried oregano, bay leaf, cabbage, 1 teaspoon salt, and 1/2 teaspoon pepper; stir to combine.
  6. Lock the lid, set valve to Sealing, and pressure cook on High for 8 minutes. When finished, quick release carefully.
  7. If using, stir in cauliflower rice and let the residual heat soften it for 3–5 minutes on Keep Warm.
  8. Remove bay leaf. Stir in apple cider vinegar (or lemon) and chopped herbs. Taste and adjust salt, pepper, and paprika; add red pepper flakes for heat if desired.
  9. Ladle into bowls and serve steaming hot; garnish with extra herbs. For a thicker texture, use Sauté to simmer a few minutes to reduce.

Notes

Cool completely before storing. Refrigerate in airtight containers up to 4 days or freeze up to 3 months. Reheat gently on the stovetop, adding a splash of broth or water if it thickens. The cabbage stays tender and flavors deepen by day two.

Source: https://simplersavory.com/healthy-low-carb-instant-pot-cabbage/