Cabbage Roll Soup

Cabbage Roll Soup…or Deconstructed Holubky, if you’re fancy.

This can be done stovetop, slow cooker, or my fave, the Instant Pot. I’ll share the IP method here and you just make alterations as needed for your setup and preferences.

In a 6-8 qt Instant Pot, turn on sauté mode. Add a bit of avocado oil to thinly coat the surface and add in a pound of pastured organic ground beef (or whatever meat you want or none. I mean it. Do what you want). Break it up (I like to use a potato masher for this). Once that’s about browned, make a bit of a well and add a touch more oil there. Sprinkle in 1/4-1/2 tsp of ground turmeric and toast a couple minutes. Add in one diced onion, 5-87 crushed cloves of fresh garlic, and 2 Tbsp tomato paste. After a few minutes of that sautéing, turn off the sauté function and toss in the rest of your ingredients in no particular order. Here’s what I added:
2 jars of @jovialfoods organic tomatoes
1 head of cabbage, cored and coarsely chopped
1/2 jar of @bubbiespickles sauerkraut
1 1/2 cups of organic white rice
1 Tbsp Worcestershire
4ish cups of bone broth
Dash of cayenne
1 Tbsp paprika
1/4 tsp each: mustard powder, coriander powder, onion, garlic
S&P to taste
Water to the fill line

Close. Seal. Set to high pressure for 12 minutes. Manual or Auto release, doesn’t matter. Call me and serve. I’ll be right over.

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