One Pot Stuffed Cabbage Soup: Stove top and instant pot instructions

4.34 from 3 votes

One Pot Stuffed Cabbage Soup: Stove top and instant pot instructions

If you LOVE stuffed cabbage leaves like I love stuffed cabbage leaves, but don't have a gazillion years to devote to the process, then this One Pot Stuffed Cabbage Soup is for you. It's a thick and homely cabbage and beef concoction that gives you all the flavor of the traditional version, in a fraction of the time. Plus it's easier for little hands to manage. WIN. Oh and it freezes well too.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: Middle Eastern

Keyword: stuffed cabbage soup

Servings: serves

Calories: 280kcal

Ingredients

1 tablespoon olive oil
1 large onion, diced
1 lb ground beef
1 tablespoon smoked paprika
1 tsp ground cumin
2 cloves garlic, minced
8 oz tomato sauce
4 roma tomatoes, chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon pure maple syrup
3 cups chicken stock
3 cups water
6 cups cabbage, sliced thinly
½ cup uncooked brown rice
1 tablespoon fresh lemon juice
¼ cup flat leaf Italian parsley, finely chopped
labne or thick Greek yogurt to serve (optional)

Instructions

Stove Top Instructions

Heat olive oil in a large pot with a lid over medium-high heat. Add in the onion and cook until translucent.
Stir in the beef, cumin, and paprika. Cook, using a whisk to mash the large pieces of meat, for 5-7 minutes. Stir in the garlic and cook for about one minute.
Add in the tomato sauce, diced tomatoes, salt, pepper, and maple syrup and give it a good stir.
Pour in the stock and water, cabbage and rice and give everything a good stir again.
Pop the lid on and bring it to a boil. Keeping the lid ajar, turn down the heat to medium low, and let it simmer for 25-30 minutes or until rice is fully cooked. Stir a few times during the cooking process.
Right before serving, add in the fresh lemon juice and parsley.
Serve immediately with some fresh bread and a dollop of labne or thick Greek yogurt (optional). To freeze, pop in a glass jar with a lid once cooled and pop in the freezer for a month or two.

Instant Pot Instructions

Follow the instructions above, but use the sauté function in the instant pot for the onions and beef, cumin, paprika and garlic.
Add all of the other ingredients, seal the lid and cook at pressure for 21 minutes.
Quick pressure release when done.

Notes

Please note: if you use white rice instead of brown rice you will have to reduce the cooking time to about 20 minutes if cooking on the stove-top, and 14 mins if cooking in the instant pot.

Nutrition