My kids gobbled this up.
by Courtney Meyerhofer
Winter is soup season in our household.
It’s seasonal. It’s warming. It’s comforting.
This cabbage roll soup is reminiscent of central European stuffed cabbage rolls, without all the hassle of actually stuffing leaves of cabbage.
INGREDIENTS
1 onion, diced
5 cloves garlic, minced
2 lbs Saint John’s organic grass fed ground beef
4 cups beef broth
14 oz can diced tomatoes
8 oz can tomato sauce
¼ cup soy sauce
3 tsp Worcestershire sauce
1 small cabbage, chopped
1 tsp salt
½ tsp black pepper
½ tsp parsley
METHOD
Turn Instant Pot on Saute mode. Add ground beef, onion, and a pinch of salt. Cook thoroughly and break meat up into small pieces using a wooden spoon.
Turn off Saute mode and add all remaining ingredients to the pot.
Cook on soup mode, low pressure for 15 minutes.
When finished, allow soup to release pressure for 10 minutes before switching the seal to “Venting”.
Serve warm!
SERVING SUGGESTIONS
Sourdough bread and butter
Sour cream
Red pepper flakes
Sauerkraut, for those of you that are cabbage lovers
If you try this recipe, let us know by tagging us on Facebook or Instagram!