Instant Pot Cabbage Roll Soup

Bowl of cabbage roll soup topped with dollop of sour cream & fresh dill.

Course: Soup

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: people

Calories: 411kcal

Author: Platings and Pairings

This 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, in the instant pot, or in a slow cooker.

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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.

Video

Notes

Storage

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!

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.

Nutrition