This hearty unstuffed cabbage soup has all the wonderful flavors of traditional stuffed cabbage, but it is much easier! It is extremely filling and packed with nutrition from all the vegetables and grass-fed beef. This will be a go-to recipe for you when you want something easy, nutritious, and satisfying. I cook it in my instant pot, but I will also provide stovetop instructions.
Benefits of unstuffed cabbage soup
This hearty and flavorful dish is packed with nutrients. It is made with a variety of vegetables including cabbage, tomatoes, and onions making it rich in essential vitamins and nutrients. Cabbage, in particular, is a good source of vitamin C, vitamin K, and dietary fiber. Tomatoes are a good source of vitamin C, potassium, and lycopene, an antioxidant that may help to reduce certain types of cancer. That is pretty incredible if you ask me! Onions are a great source of vitamin C, vitamin B6, and potassium. Ground beef provides iron, zinc, and protein. Because of how nutrient-dense this meal is, it will leave you satisfied and full for longer. While simultaneously nourishing your body in the best way!
Tips for unstuffed cabbage soup
- To make a vegan soup, do not use any meat and use vegetable stock or broth.
Hearty Unstuffed Cabbage Soup
Equipment
- Instant pot or large pot
- Measuring cups and spoons
Ingredients
- 1 lb grass-fed ground beef
- 8 ounces baby bello mushrooms chopped
- 1 medium yellow onion chopped
- 1/2 a head green cabbage chopped
- 4 cloves garlic minced
- 1 32oz container of chicken broth or stock
- 1 15 oz can of diced tomatoes
- 1 cup brown rice
- salt and pepper to taste
- 1 teaspoon italian seasoning
- 1/2 teaspoon paprika
- 1 tablespoon avocado or olive oil
Instructions
Stove top instructions
- To a large pot or pan add your oil of choice and saute your ground beef, mash and cook for about 10 minutes. Remove the meat and drain the grease.
- In the same pot saute the onions, mushrooms, and garlic for 5-7 minutes on medium heat.
- Add your ground beef, cabbage, broth, tomatoes, cooked rice, salt, Italian seasoning, and paprika. Bring to a simmer, cover, and let sit for 20-25 minutes or until the cabbage is cooked through.
- Serve and enjoy!
Instant pot instructions
- Chop your onions and mushrooms, and press the saute button on your pot. Set temperature to medium and timer to 10 minutes.
- Add the ground beef and cook and mash for 10 minutes. Remove the beef and set aside, and drain the grease.
- Turn the sautee option to 5 minutes and add your garlic, onions, and mushrooms and saute for about 5-7 minutes.
- Add the ground beef, cabbage, broth, tomatoes, uncooked rice, salt, Italian seasoning, and paprika, and stir everything together. Press the cancel button if not already turned off.
- Set pressure temperature to high and pressure cook for 28 minutes.
- Allow the pressure to release naturally until the float valve drops.
- Once complete, open the lid, serve, and enjoy!
- You can store this soup in an airtight container in your refrigerator for up to 5 days. You can freeze for up to 3 months.
Nutrition
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If you end up trying this hearty unstuffed cabbage soup, let me know! Thank you so much for reading and happy eating! 🙂
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