My mom used to make stuffed cabbage rolls when our little 13 acre garden started coming in during the cool part of our season. My dad loved them so much that he used to keep the Stouffer brand in his freezer for a quick meal after work.
I love them but I don’t love how long it takes to blanch the cabbage leave, assemble all the ingredients, and cook them. Unstuffed Cabbage Rolls (deconstructed) are a super easy version of this staple at our childhood home, but the soup version? It practically makes itself!
When Joan of Joan’s Pointed Plate asked me to be part of a 16 YouTuber Souptember Collab I knew exactly which recipe I was making.
Who knew we were going to have the week we’ve had going into this collab. Monday we took oldest grand Alyssa to the ER with shortness of breath and a low oxygen sat number. She was discharged after 8 hours in the waiting room only to return on Tuesday and be diagnosed with RSV. On Wednesday we went back again with baby sister Beau who had a high fever and was starting to experience the same symptoms. After being sent home yet again, we returned with her Friday night and the poor baby had pneumonia. Talk about needing an easy make it itself recipe…just in time.
This is how seriously easy this recipe is. I got up at 4am and by 6am the soup was ready, I had taken a shower, and we were ready to submit the video for this collab. I used a Nesco Pressure Cooker to make this recipe, but you can use an Instapot, slow cooker, or even your stovetop to make this recipe in a flash. Easy peasy!
Souptember Unstuffed Cabbage Roll Soup
Ingredients
- 1 Tbsp olive oil
- 1 diced onion
- 1 lb lean ground beef
- 1 lb lean ground pork
- 1 clove minced garlic
- 1 medium head cabbage finely chopped
- Large can diced tomatoes
- Large can tomato soup
- ½ cup any long grain rice
- 1 carton beef stock (or low sodium veggie stock or bone broth)
Instructions
For pressure cooker or Instant Pot:
- Press the sauté or brown button and then press start
- Add olive oil, ground hamburger, pork, and diced onion. Cook until brown.
- Add garlic and all other ingredients with the tomatoes and soup last (do not stir)
- Please note: make sure you do not overfill your pressure cooker!
- Close the lid and make sure you lock it (put weight on Airtight)
- Select Pressure Cook and enter 5 minutes on the time
- Pressure cook for 5 minutes, then allow unit to natural release for 10 minutes
- After 10 minutes use a towel and flip the weight to Release
- Allow pressure cooker to finish releasing pressure before you carefully open the top and enjoy!
For slow cooker:
- Sauté ground beef and pork with olive oil, onions and garlic in a skillet
- Add all ingredients to your slow cooker and cook on low for 6 - 8 hours
Great served with either a crusty bread or believe it or not mashed potatoes. If you made too much just use your Souper Cubes to freeze and store for later!
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