This Instant Pot Cabbage Roll Soup cooks up quick and easy! Topped with sour cream & fresh dill, it tastes just like cabbage rolls without all the work. Make this simple recipe on the stove or in a slow cooker too!
A few years back, when I was still at my corporate job, my co-workers and I had a small get together for the holidays and I had the chance to try the most amazing cabbage rolls made by my friend Julia.
It was a longtime recipe in her family and I could tell just how much pride she took in the recipe. She really spent so much time creating these delicious cabbage rolls for us and making sure that they turned out perfect.
It sounded like a really time consuming process. First blanching the cabbage leaves so that they were tender enough to roll. Then, making the stuffing, Then steaming them so that they were perfectly cooked on the outside and ready to be topped with sour cream & fresh dill.
With this recipe, I’m taking all my favorite parts of her traditional cabbage rolls but literally disassembling them with this unstuffed cabbage roll soup.
Reader
Love
This soup is delicious and has such great flavor. Thank you for sharing this wonderful recipe.
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Table of Contents
Ingredients needed
- Olive oil
- Ground pork
- Lean ground beef
- Onion
- Garlic
- Cabbage
- Beef broth, bone broth or chicken broth
- Crushed tomatoes
- White rice
- Brown sugar
- Worcestershire sauce
- Spices – paprika, oregano, bay leaf, fresh dill
- Sour cream
How to make it
Instant Pot
- Using the SAUTE function, cook onion and garlic, until onion is translucent, 2-3 minutes.
- Add ground pork and beef, and cook until browned.
- Add rest of the ingredients. Stir.
- Cook on HIGH pressure for 15 minutes.
- Quick release pressure & enjoy!
Stove Top
- Saute onion and garlic, until onion is translucent, 2-3 minutes.
- Add ground pork and beef, and cook until browned.
- Add remaining ingredients. Stir.
- Bring to a boil over medium-high heat, then reduce heat to a simmer and cook 25 minutes. Enjoy!
Slow Cooker
- In a large skillet, saute onion and garlic, until onion is translucent, 2-3 minutes.
- Add ground pork and beef, and cook until browned.
- Place all ingredients EXCEPT RICE in the crock pot.
- Cover and cook on high for 4 hours, or on low for 7-8 hours
- 15 minutes before you plan to serve, add the uncooked rice. It will cook in the hot broth. Enjoy!
Variations
- Ground meats – Try swapping out the mixture of pork and lean beef for ground chicken, ground turkey or Italian sausage. You can also either use all ground pork or all ground beef.
- Vegetarian – Try swapping in some diced red & green peppers, mushrooms or impossible meat for the ground beef & pork. Or you can just add in a bit more rice.
- Brown rice – If using brown rice, increase the simmering time on the stove to 45 minutes. In the instant pot, increase the pressure cook time to 24 minutes. In the slow cooker, add the rice 1 hour before planning to serve.
- Cauliflower rice – Add in as if you were using regular rice for a low carb meal option.
How to make ahead and store
- You can make this soup up to 4 days in advance. Store the finished soup in an airtight container in the fridge until you’re ready to serve. When ready to serve, warm on the stove over medium-low heat.
- This soup also freezes perfectly. Either store in an airtight container, or place into bags in individual portions and place them on a cookie sheet to freeze. Once frozen, they can be stacked in the freezer, making for an easy individual lunch!
What to serve with it
- Crusty bread
- Crackers
- MORE → 17+ sides for cabbage rolls
Erin’s wine pairings
- Try a light-bodied, fruit forward red like a Beaujolais or Grenache.
- Looking for white wine? Try a Pinot Blanc or dry Riesling.
More delicious soup recipes
- MORE → 35+ EASY soup recipes
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Full Recipe
Instant Pot Cabbage Roll Soup
Ingredients
- 1 Tablespoon olive oil
- 1 pound ground pork
- 1 pound ground beef (lean )
- 1 onion (chopped)
- 4 cloves garlic (minced)
- 5 cups green cabbage (coarsely chopped )
- 6 cups beef broth
- 1 28-ounce can crushed tomatoes
- 1 cup white rice (uncooked )
- 2 Tablespoons brown sugar
- 1 Tablespoon worcestershire sauce
- 1 1/2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper (to taste)
For Topping
Instructions
Instant Pot
- Turn Instant Pot on to SAUTE and add 1 Tablespoon olive oil.
- Once hot, add the 1 onion and 4 cloves garlic, and cook until onion is translucent, 2-3 minutes.
- Add 1 pound ground pork and 1 pound ground beef, season with salt and pepper, and brown the meat, using a wooden spoon to break it apart, about 5-6 minutes.
- Once browned, hit CANCEL.
- Add 5 cups green cabbage, 6 cups beef broth, 1 28-ounce can crushed tomatoes, 1 cup white rice, 2 Tablespoons brown sugar, 1 Tablespoon worcestershire sauce, 1 1/2 teaspoons paprika, 1 teaspoon dried oregano, and 1 bay leaf. Stir to combine.
- Put lid on pot, and lock into place. Set valve to sealing.
- Cook on MANUAL (high pressure) for 15 minutes. It will take about 15 minutes for the pressure to build, then the countdown timer will begin.
- Once the timer goes off, press the CANCEL button, and quick release the pressure.
- Open the pot and stir everything together. Season with salt and pepper, to taste. Serve topped with fresh dill and sour cream.
Stove Top
- Heat olive oil in a large dutch oven or stockpot over medium-high heat.
- Once hot, add onion and garlic, and saute until onion is translucent, 2-3 minutes.
- Add ground pork and beef, aseason with salt and pepper, and brown the meat, using a wooden spoon to break it apart, about 5-6 minutes.
- Add remaining ingredients. Stir.
- Bring to a boil, then reduce heat to a simmer and cook 25 minutes.
- Season with salt and pepper, to taste. Serve topped with fresh dill and sour cream.
Slow Cooker
- In a large skillet, saute onion and garlic in olive oil, until onion is translucent, 2-3 minutes.
- Add ground pork and beef, season with salt and pepper, and brown the meat, using a wooden spoon to break it apart, about 5-6 minutes.
- Place all ingredients EXCEPT RICE in the crock pot.
- Cover and cook on high for 4 hours, or on low for 7-8 hours.
- 15 minutes before you plan to serve, add the uncooked rice. It will cook in the hot broth.
- Season with salt and pepper, to taste. Serve topped with fresh dill and sour cream.
Notes
- You can make this soup up to 4 days in advance. Store the finished soup in an airtight container in the fridge until you’re ready to serve. When ready to serve, warm on the stove over medium-low heat.
- This soup also freezes perfectly. Either store in an airtight container, or place into bags in individual portions and place them on a cookie sheet to freeze. Once frozen, they can be stacked in the freezer, making for an easy individual lunch!
- Ground meats – Try swapping out the mixture of pork and lean beef for ground chicken, ground turkey or Italian sausage. You can also either use all ground pork or all ground beef.
- Vegetarian – Try swapping in some diced red & green peppers, mushrooms or impossible meat for the ground beef & pork. Or you can just add in a bit more rice.
- Brown rice – If using brown rice, increase the simmering time on the stove to 45 minutes. In the instant pot, increase the pressure cook time to 24 minutes. In the slow cooker, add the rice 1 hour before planning to serve.
Nutrition
This post was originally published in 2018. It was updated in 2023 with new information. The instant pot stuffed cabbage roll soup recipe remains unchanged. Enjoy!
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