Grandma’s cabbage rolls were transformed into a fuss-free, simple soup.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 10 |
Ingredients
- 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
Instructions
- 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.
- Use any long-grain rice instead of jasmine rice.
Nutrition Facts
| Calories | 356 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 4 g |
| Protein | 23 g |
| Saturated Fat | 6 g |
| Sodium | 1091 mg |
| Sugars | 9 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This was really good! The first time I didn’t have pork, so I just halved the recipe & had it as beef. It was very good. The second time I made it as described in the recipe, it was still good, although I thought the flavors were a little sharper in the beef only version. Also, 15 min in the instapot made the cabbage overcooked, so I did it at 10min. This is a keeper as it’s versatile, quick & tasty.
Delicious! Only changes were no sugar, subbed Red Boat fish sauce for the worcestershire, reduced stock to 4 cups. Making again!
Everyone enjoyed this even though the cabbage was way overdone. The flavor was as close to my mothers stuffed cabbage as I have found. Thank you for streamlining this dish. I will make this again, but I will try pressure cooking for only 5 mins next time. Going to make some mashed potatoes to serve with todays leftovers.
Tip don’t try to brown meat with wet onions. This makes a LOT of soup. This is delicious.
I use all sausage, and diced cauliflower instead of rice.
Any suggestions on making this without meat? I’m concerned that leaving out 2 pounds of meat will make it bland and require a change in time. TYIA
easy and delicious
Delicious, will definitely make this next time I crave cabbage rolls, much easier and I have to say tastier!
This is a phenomenal recipe and I have made it several times. It does make quite a large amount so make sure you have plenty of hungry appetites around the dinner table. Very good and will continue to make.
This is a very good recipe. I double the vinegar and prepare the whole recipe, without rice, cabbage, or broth. For just 2 people, I replace the broth with equivalent bouillon. I then divide it into 4 parts and freeze. To prepare, add 1/4 cabbage, 1/3 cup of rice, and 2 cups of water to each.
I added a bit more spices than it called for but this soup is very flavorful and we all enoyed it. Will have it again for sure!
My husband loved this soup, so much so that he asked to have it tonight again. Thank goodness for leftovers. I followed the recipe but next time I might use dark brown sugar instead of light brown sugar.
I did it on top of the stove in a soup pot – loved the soup! Daughter commented it was one of the best she had ever ..I did double the apple cider and used a tomato purée. Otherwise as is . Recommend on those cold days !
Both the cabbage and rice cooked so soft that they were basically goo. The flavors were fine. I could cook for less time, but I didn’t enjoy the flavor enough to experiment on my own.
Loved it!!! It was a little thick….just added some additional chicken broth
I made this recipe with very little variation (added a sprinkle of red pepper flakes as we like a little heat). Wonderful recipe! This will be a regular in my soup rotation. Highly recommend.
This was great. Made enough for leftovers. Next time I will only put 1/2 the brown sugar as it was a little sweet for me. Hubbie LOVED it!
We loved this. I looked for a cabbage soup recipe because I had a bag of fresh shredded cabbage packaged to make Cole slaw from, and didn’t want coleslaw anymore. It was perfect.
I didn’t use pork at all just 2lb. ground chuck. I used 2, 1lb.bags of brown rice and 1 jar of Fire Roasted (Bertolli) pasta sauce, and a 24oz.can of diced tomatoes with basil and garlic. The taste is great and very filling! Loved it and everyone who has tasted it Love it also ! I will be making it again !
I followed the recipe as written it had a bit too much rice in for my liking but I loved the flavour
So Good everyone liked it! Will definitely make again, Maybe add a Jalapeño.