April 8, 2020

Stuffed Cabbage Soup

Post by Debra Murray

Stuffed Cabbage Soup

This delicous soup is so easy to make.

In the past few weeks, our everyday lives have transformed by the COVID-19 virus. This is an excellent article with tips on maintaining mental health through all of this.https://health.usnews.com/wellness/for-parents/articles/protect-your-familys-mental-health-during-the-covid-19-pandemic

Grocery shopping has always been one of my favorite activities; I love browsing the produce section, checking out the aisles for new items and a spin through the bakery. Now when I go to the grocery store instead of feelings of joy and anticipation, I am filled with fear. I know I am not alone in this; you see the fear on everyone else’s face as well: not to mention essential ingredients like yeast are super hard to come by.

As a result of avoiding a trip to the grocery store I came up with Stuffed Cabbage Soup recipe. Most of the ingredients for Stuffed Cabbage Soup can be found in your pantry and freezer, obviously fresh cabbage and celery and onions need to be fresh, but most of those items are staples and last well in the refrigerator.

Why I adore Stuffed Cabbage Soup, it’s so easy and I love stuffed cabbage rolls! I have made them in slow cookers, fast cookers, rice cookers, and the oven. I have found stuffed cabbage rolls can be labor-intense, like par steaming the cabbage and the time involved with making the rolls themselves. Stuffed Cabbage Soup is super easy to make. It has all the flavors of traditional stuffed cabbage but takes a third of the time. I use frozen ground beef and cook it in my electric pressure cooker (Instant Pot). The entire recipe takes 20 minutes from cutting board to table.

Here is my recipe for Stuffed Cabbage Soup:

10 ounces of frozen ground beef
½ cup diced onions
2 stalks of celery, diced
2 cups sliced cabbage
4 cups beef stock, divided
1 28 ounces whole tomatoes in juice
½ teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon Better Than Bouillon (optional)
1 sprig of fresh thyme
1 cup uncooked rice
Sour cream for garnish

Place all the ingredients in the pressure cooker except for the sour cream.
Lock the lid and set a timer for 15 minutes.
When cook time is complete, and the pressure is released, using a wooden spoon break up the ground beef into smaller pieces.
Taste for additional seasoning then serves with sour cream if you like.

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