It’s going to be raining all day here in Medford. My sister Priscilla is visiting so I thought It would be a great time for us to make some comforting soup. Priscilla is trying to cut down on carbs. This simple soup can be made in a few minutes in the Instant Pot, but you could just use a large stock pot on the stove top and just cook it longer. We decided to leave out the protein, but of course you could add some browned ground beef or pork, or some chunks of leftover chicken. Here is the recipe:
Instant Pot Cabbage Soup
3 cups cabbage, coarsely chopped
2 1/2 cups chicken stock
1 14.5 ounce can tomatoes, diced
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
2 cloves garlic, chopped
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
2 teaspoons dried sage
1 tablespoon vegetable oil
1 tablespoon paprika, preferably Hungarian
1. Combine cabbage, chicken stock, diced tomatoes, carrots, celery, onion, garlic, apple cider vinegar, lemon juice, and sage in a multi-functional pressure cooker (such as Instant Pot(R)). 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.
2. Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove lid.
3. Blend oil and paprica to make a roux. Stir in at the end. Serve.