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cabbage roll soup
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5 from 2 votes

Stuffed cabbage roll soup (stove or pressure cooker)

Delicious cabbage, tomato, and rice soup. This unstuffed cabbage roll soup is made from all the ingredients that you would use to make cabbage rolls. It's super easy, feeds a crowd and freezes well.
Course Main Course, Soup
Cuisine American, international, polish
Keyword cabbage roll soup, pressure cooker cabbage roll soup, stuffed cabbage roll soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 448kcal
Author Aleksandra

Ingredients

  • 2 medium onions
  • 1 big carrot
  • 3 tablespoons frying oil
  • 1.5 lbs ground meat 650g, I used a mix of beef and pork
  • 5 cloves garlic
  • 1.5 teaspoons paprika powder
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1/4 teaspoon cayenne pepper
  • 1 jar tomato passata 24 fl oz / 680ml, OR 2 (14 oz/400ml) cans crushed tomatoes
  • 6 cups water or vegetable/chicken broth
  • 2 tablespoons tomato paste
  • 1.5 lbs white cabbage 700g, 7.5 cups chopped cabbage
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon light brown sugar
  • salt and pepper to taste
  • chopped dill to garnish
  • 1 cup rice 7oz/200g, + 2 cups water

Instructions

On the stove:

  • Prepare all the vegetables: Dice the onion and the carrot, finely chop the garlic (should not be pressed), chop the cabbage into big, 1-inch pieces.
  • Heat 2 tablespoons of oil over high heat in a big pot, add the meat in an even layer. Don't stir for the first 1-2 minutes (to let it lightly brown), then cook, stirring, until the meat is cooked through. Transfer the meat to a plate.
  • Add another tablespoon of oil to the pot, then add the chopped onions and carrots. Cook over medium heat for about 5 minutes, until the onions are soft. Add the spices (paprika powder, thyme, and oregano), and garlic, cook for 1 minute.
  • Add the meat back to the pot. Add the tomato paste, tomato passata, cabbage and water to the pot. Season very lightly with salt and pepper. Bring to a boil, then simmer for 45 minutes. Take the pot off the heat. Season the soup with salt, pepper, sugar and Worcestershire sauce to taste. Ladle the soup into bowls, add rice and stir in chopped parsley.
  • Cook the rice separately (add to a medium pot with 2 cups of water, season with salt, cover, bring to a boil, then cook over very low heat for 15 minutes).
  • If you would like to cook the soup with rice (read more in the notes): simmer the soup for 30 minutes, then add the rice and 2 cups of water into the pot. Bring to a boil and simmer for 15 minutes more. Season as described above.
  • Enjoy!

In a pressure cooker:

  • Prepare all the vegetables: Dice the onion and carrot, finely chop the garlic (should not be pressed), chop the cabbage into big, 1-inch pieces.
  • Press the saute function on your pressure cooker and heat 2 tablespoons of oil in the pressure cooker pot. Add the meat in an even layer. Don't stir for the first 1-2 minutes, then cook, stirring, until the meat is cooked through. Transfer the meat to a plate.
  • Add another tablespoon of oil to the pot, then add the chopped onions and carrots. Cook over medium heat for about 5 minutes, until the onions are soft. Add the spices and garlic, cook for 1 minute.
  • Add the meat back to the pot. Add the tomato paste, tomato passata, cabbage and water to the pot. Season very lightly with salt and pepper.
  • Cover the pot with the lid, lock it into its position. Make sure the steam release valve is in the 'sealing' position. Press cancel then choose the Pressure Cook setting. Set manually to pressure cook for 15 minutes.
  • Cook the rice separately (add to a medium pot with 2 cups of water, season with salt, cover, bring to a boil, then cook over very low heat for 15 minutes).
  • When the soup is ready, do the quick release on the pressure cooker. Using a wooden spoon, push the valve to the venting position. You can place a kitchen cloth on the valve sou you won't steam your kitchen. Wait until the pin drops (pressure and steam are released). Open the pressure cooker.
  • Season the soup with salt, pepper, sugar and Worcestershire sauce to taste. Ladle the soup into bowls, add the rice and stir in chopped parsley.
  • Enjoy!

Notes

  • Stove vs Pressure cooker: Cooking time is the same whether you'll cook the soup on the stove or in the pressure cooker (it needs 25 minutes to come to the pressure + 15 mins cooking time). So, choose the method that you personally prefer. I tested this recipe with Instant Pot Duo 6qt/6l.
  • Rice: You can cook the soup with the rice, instead of cooking the rice separately. I would do that if I was preparing the soup for a large amount of people. If you're cooking the soup just for a small family and plan to eat it the next day or freeze it, it would cook the rice separately. Rice will soak up the liquid from the soup pretty fast and will become mushy. The soup with separately cooked rice (it's added to the soup just before serving), taste so much better. If you're cooking the soup in the pressure cooker you need to cook the rice separately, otherwise, you would need to stop the pressure cooker (make the QR), then add the rice and let it come to the pressure again and cook the rice for 4 minutes. It would just take too much time. You would also need a bigger pressure cooker than 6qt/6l.
  • Meat: I used ground pork and beef mix and this is what I highly recommend. You can also use just beef, but in my opinion, a mix of pork and beef tastes much better. I have also tried it with ground turkey meat and I didn't like it.
  • Tomato passata: If you can't find that you can use canned crushed tomatoes or tomato puree. Don't substitute for tomato paste or tomato sauce.
  • What you could also add: This would be a different soup, but you could add potatoes instead of rice (add them 15 before the cooking time and cook with the soup), and chopped bell paprika and celery stalks (add them along with the onion and carrots).

Nutrition

Calories: 448kcal