Summary:
Tougher vegetables like cabbage are perfect for pressure cooking. In this recipe, 20 minutes at high pressure will produce fall-apart tender cabbage, surrounded by a rich and hearty soup with ground beef, tomatoes, and riced cauliflower.
INGREDIENTS
INSTRUCTIONS
- Brown Beef: Select sauté mode on
pressure cooker (Note 3) for medium heat. When display reads HOT, add olive oil to coat bottom of pot. Add ground beef and cook for a few minutes until browned, crumbling meat with stiff utensil. - Sauté Vegetables: Add onions and carrots to pot with ground beef. Cook for about 5 minutes until vegetables are softened, stirring frequently. Turn off sauté mode.
- Add Everything Else: Add tomatoes, including liquid in can, to pot and use stiff utensil to loosen any browned bits stuck to bottom of pot. Stir in cabbage, beef stock, cauliflower, salt, oregano, and thyme.
- Pressure Cook: Secure and seal lid. Cook at high pressure for 20 minutes, followed by 15 minute natural release (Note 4). Manually release remaining pressure by turning release knob to venting position.
- Serve: Uncover, and stir soup. Serve into bowls, and store any leftovers (Note 5).
NUTRITION
| Makes 8 Servings |
| Amount Per Serving (1.5 cups): |
| Calories 160 (43% from fat) | |
| Total Fat 7g | 11% |
| Saturated Fat 3g | 14% |
| Cholesterol 38mg | 13% |
| Sodium 1080mg | 45% |
| Net Carb 6g | |
| Total Carb 8g | 3% |
| Dietary Fiber 2g | 7% |
| Sugars 5g | |
| Protein 13g |
PHOTOS
This is so yummy! I will definitely make this again… just added garlic to it.
Making this tomorrow. I have Frozen cauliflower rice. Would I just add it in after? I see the post about reducing broth, but was unsure if I should just add the cauliflower after?
Anna, I would add the frozen cauliflower rice at the same time as the beef stock. That means you’ll be adding it in Step 3 along with several other ingredients (like tomatoes and cabbage). Please let me know how that works out for you.
Turned out delicious!! I added Ginger paste, tumeric, and roasted red peppers too.
I made this soup. I’m snowed in a can’t get to the store so I didn’t have cabbage or riced cauliflower. So I used what I had in the house. I substituted 2 cans of well-rinsed sauerkraut and frozen broccoli carrots and cauliflower instead of riced cauliflower and cabbage. I didn’t have hamburger, but I had a package of meatloaf mix from the butcher (ground beef and pork) and used that instead of just ground beef. I also added a bay leaf and some caraway seeds for a Bavarian taste. And served it hot with a dollop of sour cream. It was delicious! Be sure to really rinse the sauerkraut before adding it. Cuz it’ll be too salty otherwise.
What if I want to make it in a slow cooker instead? Should I put it on high or low?
This was really good. I left out the oil and ground beef and used vegan crumbles instead. 20 minutes seemed way too much time given the small pieces of veggies. I used 16 minutes with a quick release — still too mushy for my liking. I’m going to make it again today and take it down to 12 minutes. I used purple cabbage so it looked a little weird. Also added sliced spinach leaves — tasted really good.
Can you use actual rice with this? If you’re not trying to carb count
That should be fine. Since uncooked rice will absorb a fair amount of water, you may want to add an extra cup of liquid. Or, you can just use already cooked rice.
Can I use purple cabbage if I don’t have green?
Yes, that’s fine to use.
Delicious!!
I shredded my cauliflower with a food processor, and used Italian seasoning. I also added a few crushed red pepper flakes for a bit of heat, and subbed 93% lean ground turkey for the beef. It pressure cooked and naturally released as per the recipe. I will probably reduce the time under pressure by a minute or two next time (some of the vegetables just disappeared) and will add garlic and turmeric for additional healthiness.
This was very good!
I wonder if I can use cooked ham instead of beef?
That sounds like a reasonable substitution and I think it could work well. If you give it a try, please let me know how it turns out for you.
Just made this and it’s fantastic! Only addition I made was a clove of minced garlic. The flavor is SO good! My husband doesn’t like cabbage, or so he thought until I had him try this. He devoured it! Thank you, this is definitely a keeper!
What is cauliflower rice? Thanks.
Cauliflower rice is made from cauliflower florets that have been grated into rice-size pieces. You can get cauliflower rice by (1) manually using a cheese grater, (2) using a food processor, or (3) buying a package of pre-riced cauliflower. If you live in the U.S., nowadays cauliflower rice is available at nearly all major supermarkets in the fresh produce section and frozen foods aisle.
Can I double this in my ip?
Yep! Just verify that all of the ingredients will fit in your Instant Pot, within the MAX line. Even though you’re doubling the ingredients, the pressure cooking time should remain the same.
I’ve made a similar recipe in the crock pot and this recipe is a million times tastier. My husband loved it!
Could you sub vegan beef crumbles instead?
I don’t have any experience with vegan beef crumbles, but I think they would work well in this recipe as long as they don’t disintegrate or become mushy during pressure cooking. If you give it a try, please let me know how it turns out for you.
I used frozen “beef” crumbles and vegetable broth and it turned out great! They didn’t disintegrate at all.
Wonderful. Thank you for letting me know.
So savory and delicious! But instead of the cauliflower rice I added a few red diced potatoes.
Delicious recipe!!
I did add Ginger paste, tumeric, and roasted red peppers. Frozen cauliflower rice was used as well. Added it in at step 3. This soup had so many dimensions of flavor. Definitely one of my top 3 recipes for the IP now!
We made this and love it! We did make some substitutions…
sub: 28 oz Mild Green Enchilada sauce for the tomatoes – just because we love it
sub: leftover Ham just cause we had
sub: bell pepper instead of carrot
added 1 T roasted granulated garlic
and we garnished with slices of raw radishes and a small spoon of sour cream
Thank you so much for sharing this! I did make this in my 4qrt Instant pot, so lessened the ingredients. Good clean eating for cold weather!! Yummy! Love cabbage and it was cooked so well!! Thanks!
Very good recipe that’s easy to make. I made some adjustments based on comments in reviews. I sauteed garlic before I added the beef, then doubled all the spices. I didn’t have any onions on hand so I used onion powder. I also used frozen cauliflower rice. I made it in a Dutch oven instead of the instant pot but it was still delicious. It was a hit with the whole family, including my kids. Will definitely make this again.
Great recipe. I def have had to reduce the pressure time waaaay down or all my cabbage is soft and mushy, but otherwise I totally enjoy it!
Are you using already cooked cabbage as opposed to raw?
I made this today and it’s absolutely delicious!! Thank you
Does this freeze well?
Yes, cabbage soup tends to freeze well. Store the soup in individual portions, cover, and freeze — great for thawing and reheating for quick lunches during the week.
This is a favorite in our house. I load up on the cauliflower and don’t rice it. If I feel we need a nutrition boost I’ll substitute one cup of beef broth with 1 cup beef bone broth. Delicious!!!
Awesome recipe, could have used a bit more flavoring though. I added some parmesan cheese and garlic to it.
I AGREE I ADDED GARLIC SALT AND SOME CHEESE IN THE BOWL. DELICIOUS!
I love this soup! I omitted the rice cauliflower , added celery, cilantro and Goya Saxon packets with achiote and it was yummy! I am Puerto Rican so I just added a little of our flavor to it.