Base Unstuffed Cabbage Roll Soup Recipe Whole30 Instapot Food

UN-STUFFED CABBAGE BOWLS

Steps:

• Press the saute button on the Instant Pot. Spray with oil then add the beef and salt, cook breaking the meat up until browned, about 5 minutes. Add the onion, garlic, marjoram and black pepper and stir. Add the tomato sauce, paprika, beef broth and raisins, cover and cook high pressure 15 minutes.
• Quick release, add the rice and cabbage and cook 3 minutes high pressure. Quick release and serve with additional rice if desired.
• Heat a large pot or Dutch oven over medium-high heat, spray with oil then add the beef and salt, cook breaking the meat up until browned, about 5 minutes. Add the onion, garlic, marjoram and black pepper and stir. Add the tomato sauce, 1/4 cup water, paprika, beef broth and raisins, cover and cook medium-low 25 minutes.
• Add the cooked rice and cabbage and cook 8 to 10 minutes, or until the cabbage is tender. Serve with additional rice if desired.

INSTANT POT® CABBAGE ROLL SOUP

Steps:

• 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.

UNSTUFFED CABBAGE SOUP

Steps:

• Heat a Dutch oven or stockpot over medium-high heat. Cook and stir beef and sausage in the hot pot until browned, 5 to 7 minutes. Drain excess grease, reserving 2 tablespoons.
• Add onion and bell peppers to the same pot with meat drippings. Saute over medium-high heat for 3 to 4 minutes. Add garlic and cook until all vegetables are slightly softened and fragrant, being careful not to burn, about 1 minute more. Pour in beef broth, diced tomatoes, cabbage, and carrots.
• Combine tomato sauce, brown sugar, vinegar, tarragon, and Worcestershire in a separate bowl. Stir until sugar is dissolved and add to the pot along with red pepper flakes. Season with salt and pepper.
• Bring mixture to a boil; reduce heat and let simmer until cabbage is cooked and flavors have melded, about 45 minutes. Taste and adjust seasonings as needed. Serve.

BASE UNSTUFFED CABBAGE ROLL SOUP RECIPE WHOLE30 INSTAPOT

Steps:

• cover your ground beef in the worcestershire sauce and mix
• turn on instapot to sauté and add oil and garlic.
• when garlic is starting to caramelize add beef.
• add some salt.
• while beef cooks dice onion.
• cut carrots into coins.
• julienne cabbage then chop.
• when beef is done add cabbage, onion, carrots, more salt, pepper, paprika, onion powder, cayenne, garlic powder, apple juice, tomatoes, bay leaf, tomato sauce, Cholula, beef base and mix.
• add some stock but don't over fill instapot.
• put lid on and set to high pressure 45 minutes.
• release pressure naturally or manually.
• using a ladle transfer your soup to a large stock pot.
• add more stock to your desired consistency. It will be stew like out of your instapot and I like a soup more than a stew so I add at least an additional 2 qt stock and bring back to a boil.
• in a small bowl take half a ladle so you can taste for salt/sweet/heat. If it's bland to you add a tsp of salt and mix. It will gain saltiness as the soup reduces so don't over salt. If you can't taste any sweetness add a 1/2 C apple juice. If it's there isn't enough heat add a bit more cholula and cayenne. The mexican hot sauce will help with acid too.

UNSTUFFED CABBAGE CASSEROLE

Steps:

• Place the cabbage in a greased 2-1/2-qt. baking dish. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, salt if desired and pepper; spoon over cabbage. , Combine soup and water; pour over beef mixture. Cover and bake at 350° for 40-50 minutes or until rice and cabbage are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.

UNSTUFFED CABBAGE ROLLS

Steps:

• mix first 7 ingredients and form into 1" meatballs.
• In a roasting pan, coat the bottom of the roasting pan with some of the cabbage.
• place meat balls ontop of cabbage.
• put remaining cabbage on top of meat balls.
• in a separate bowl, mix soup and juice or mix.
• pour over top of mixture, spreading evenly with a large spoon.
• bake, covered at 375 degrees on middle rack for about 1 to 11/2 hours until done.
• gently stir before serving.

UNSTUFFED CABBAGE ROLL SOUP

Steps:

• Saute onion and garlic in a large skillet for about a minute. Add meat and cook, stirring often, until meat is no longer pink. Drain well and return to pan.
• Meanwhile, remove tough outer leaves from cabbage & remove core. Shred cabbage if not using a bag of shredded cabbage.
• Add cabbage into pan and saute with the meat just until the cabbage begins to soften.
• Add remaining ingredients and bring to a boil. Reduce heat and allow to simmer until rice is done. You can keep this on low for a long time if you like or even toss everything into a crock pot and keep on low.
• To serve, ladle into bowls and garnish with a dollop of sour cream if desired. Remember- whoever finds the bay leaf is the lucky one! Just do not eat it!

CABBAGE ROLL SOUP

Steps:

• Brown meat in a nonstick skillet over medium-high heat; drain well.
• Place meat in a 4-quart electric slow cooker; stir in water and next 10 ingredients.
• Cover; cook on low-heat for 8 hours.
• Increase heat setting to high; stir in rice.
• Cover and cook an additional 30 minutes or until rice is tender.

CABBAGE ROLL SOUP

Steps:

• In a large dutch oven, brown the ground beef very well over med high heat; add the onions and garlic, bell peppers and stir over medium high heat for about a minute.
• All at once, add herbs, rotel tomatoes, and crushed tomatoes. Bring to a low boil, then add chicken stock.
• Cook medium low for about 30 minutes, stirring occasionally
• Then add the chopped cabbage, cook for 1 hour or until cabbage is very tender, taste before adding salt and pepper. Remove bay leaves.
• Serve over cooked rice.