Cabbage Soup

Ground beef, cabbage, fresh vegetables, and tomatoes come together to create a hearty and nutritious soup. This dish is the perfect way to clear out your fridge, and it’s incredibly simple to make. Whether you’re new to cooking or a seasoned chef, this recipe guarantees a delightful meal in just 40 minutes.

Duration

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Ingredients

• 1 lb 90% lean ground beef
• 1-1/2 teaspoon kosher salt
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 28 oz can diced or crushed tomatoes
• 5 cups chopped green cabbage
• 4 cups beef stock (canned or homemade)
• 2 bay leaves

Instructions

Using the Instant Pot:

1. Prepare Your Pot
   If your pressure cooker has a sauté function (like the Instant Pot), press the “Sauté” button. Allow it to heat thoroughly.
2. Brown the Beef
   Spray the pot lightly with oil. Add the ground beef and kosher salt. Cook for 3-4 minutes, breaking the meat into small pieces as it browns.
3. Sauté Vegetables
   Add the diced onion, celery, and carrots. Sauté for another 4-5 minutes, allowing the vegetables to soften and release their flavors.
4. Combine Ingredients
   Pour in the canned tomatoes, cabbage, beef stock, and bay leaves. Mix well to combine all ingredients.
5. Cook Under Pressure
   Secure the lid and set the Instant Pot to high pressure for 20 minutes. Once cooking is complete, let the steam release naturally for the best texture and flavor.
6. Serve and Enjoy
   Remove the bay leaves before serving. This recipe yields approximately 11 cups of soup—perfect for meal prep or sharing.

Tips and Tricks

1. Substitutions and Additions
   • If you’re out of ground beef, ground turkey or chicken can work as substitutes.
   • Want extra greens? Add spinach or kale after pressure cooking to avoid overcooking.
2. Flavor Enhancements
   • Add a pinch of red pepper flakes for a slight kick.
   • Stir in a teaspoon of smoked paprika or Italian seasoning for added depth.
3. Storage and Reheating
   • Store leftovers in an airtight container in the fridge for up to 4 days.
   • Reheat in a pot over medium heat or in the microwave until warmed through.
4. Make It a Freezer Meal
   • Allow the soup to cool completely, then portion it into freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
5. Batch Cooking
   • Double the recipe if you’re feeding a crowd or want to stock your freezer with ready-to-eat meals.

FAQs

1. Can I use a stovetop instead of an Instant Pot?

Absolutely! Brown the beef in a large pot over medium heat, add the vegetables, and cook as directed. Simmer on low heat for 30-40 minutes, stirring occasionally.

2. What’s the best way to chop cabbage?

Remove the core and outer leaves. Slice the cabbage into thin strips or small chunks for even cooking.

3. Can I make this soup vegetarian?

Yes! Replace the beef with plant-based ground meat or lentils and swap the beef stock for vegetable stock.

4. How do I make the soup thicker?

Add a couple of tablespoons of tomato paste before pressure cooking. For an even thicker texture, mash some of the cooked vegetables.

5. Is this soup keto-friendly?

It can be! Ensure the canned tomatoes have no added sugars, and adjust the carrot quantity to reduce carbs further.