Grandma's cabbage rolls turned into an easy-to-make soup with less fuss.
Ingredients
- olive oil: 2 Tbsp
- ground beef: 1 pound
- ground pork: 1 pound
- onion: 1 cup (diced)
- garlic: 1 tsp (minced)
- brown sugar: 2 Tbsp
- Worcestershire sauce: 2 Tbsp
- apple cider vinegar: 1 Tbsp
- paprika: 1 tsp
- salt: 1 tsp
- ground black pepper: 1 tsp
- bay leaves: 2 piece
- beef broth: 6 cups
- medium head cabbage: 1 piece (shredded)
- tomato sauce: 1 can (15 ounce can)
- tomatoes: 1 can (14.5 ounce can, diced)
- uncooked jasmine rice: 1 cup
Metric Conversion
Stages of cooking
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil and cook ground beef, ground pork, and onion until meat is crumbly and onions are soft and translucent, about 5 minutes. Stir in garlic. Turn off Saute function and drain grease.
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Season with brown sugar, Worcestershire sauce, apple cider vinegar, paprika, salt, pepper, and bay leaves. Mix in beef broth, cabbage, tomato sauce, diced tomatoes, and rice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Stir soup and serve.
