Cabbage, Sausage & Potato Soup ~ (Mini Instant Pot)


Cabbage, Sausage & Potato Soup ~ (Mini Instant Pot)
This Cabbage, Sausage and Potato Soup recipe is a hearty and comforting, soup that has the best of savoury flavours. Using the Instant Pot, you can have this on the table in less than 30 minutes. Bonus it is just as tasty the next day.
Recipe type: Soup
Serves: 3-4 servings
Prep time: 
Cook time: 
Total time: 
  • 2 hot Italian sausages*, sliced into bite-sized pieces
  • 1 tablespoons extra-virgin olive oil
  • ½ medium onion, chopped
  • 1 medium carrots, peeled and cut into ½ “pieces
  • ½ small green cabbage, chopped into bite-sized pieces
  • 2 cloves garlic, minced
  • 5 cups chicken or vegetable stock
  • 5 -6 baby potatoes, cut in half
  • ½ sweet green or red pepper
  • 2 teaspoons dried Italian seasoning,
  • ½ teaspoon celery salt
  • 1 bay leaf
  • 1 tablespoon fish sauce **
  • Kosher salt and freshly-cracked black pepper
  1. Set Instant Pot to the sauté setting when the display shows hot add the oil. When the oil begins to shimmer; add the sausage to the Instant Pot.
  2. Cook for two to 3 minutes then add onion.
  3. Continue to cook a few more minutes until onion is translucent and just starting to brown in a few places.
  4. Add the garlic cook for one more minute.
  5. Pour in chicken broth and stir to loosen any browned bits.
  6. Add all the seasoning except the fish sauce and salt
  7. Add cut up potatoes.
  8. Turn the Instant Pot off.
  9. Close lid making sure vent is closed.
  10. Cook on High Pressure for 6 minutes.
  11. Do a Quick Release of Pressure, open lid, add chopped cabbage, carrots, sweet Pepper and stir well.
  12. Close lid, again making sure vent is closed.
  13. Cook on high 5 more minutes.
  14. Do a Quick Release of Pressure, open lid, add the fish sauce** and season to taste with freshly ground black pepper. As Fish sauce is quite salty, you may not need to add additional salt.
** Fish Sauce although can smell pungent when combined with other ingredients such as herbs’ it mellows out and adds a rich and savoury umami–richness to a dish.


Cabbage & Chicken Soup

Cabbage & Chicken Soup
The broth is flavorful and tasty. The Soup filling and that it is very low in calories a bonus. One of those meals that are great for those chilly cooler days.
Recipe type: Soup
Serves: Serves 4
  • 1 chicken breast cooked and chopped
  • ½ head of cabbage, chopped
  • 1 onion, diced
  • ½ cup carrots, diced
  • ½ green bell pepper, diced
  • 3 cloves garlic, minced
  • ½ inch ginger minced
  • 4 cups chicken broth
  • 3 cups water
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ½ teaspoon red pepper flakes
  • few shakes of black pepper
  • ½ teaspoon salt
  • 2 tablespoons fish sauce
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
  2. Add, onions, bell peppers, and carrots.
  3. Sauté until slightly tender.
  4. Stir in garlic & ginger.
  5. Pour in chicken broth & water.
  6. Stir in cabbage.
  7. Bring to a boil and then reduce heat.
  8. Cook until cabbage is almost tender.
  9. Add the cooked chicken
  10. Stir in oregano, basil, red pepper flakes, black pepper, and salt
  11. Continue cooking until cabbage is tender
  12. Add the fish sauce
  13. Taste broth and adjust seasoning if needed
To save time I use white meat from a rotisserie chicken pulled into pieces which you can pick up at any grocery store


Cabbage Roll Soup

Cabbage Roll Soup
Cabbage Roll Soup is the perfect way to enjoy cabbage rolls without all of the work! a rich and hearty soup loaded with cabbage, meat & rice; perfect for a winter or fall evening!
Recipe type: Soup
Serves: 8 servings
Prep time: 
Cook time: 
Total time: 
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 lb lean ground beef
  • ½ lb lean ground pork
  • ¾ cup uncooked long grain rice
  • 1 medium head cabbage, chopped (core removed)
  • 1 (28 ounce) can diced tomatoes
  • 1 Habanero Pepper chopped very fine (optional)
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1½ cups V8 or other vegetable juice
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  1. In a large pot, brown onion, garlic, pork and beef. Drain any fat.
  2. Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
  3. Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
  4. Remove bay leaf and serve.
This soup comes out very thick, almost stew-like, if you prefer a more soupy consistency, you can add more broth. the leftovers) are amazing!



Asian Stir Fry Pork &Cabbage or Egg Roll in A Bowl

Asian Stir Fry Pork &Cabbage or Egg Roll in A Bowl
Asian Stir Fry Pork & Cabbage or Egg Roll in a Bowl tastes just like the inside of an egg roll, but without the wrapper tastes just as good if not better as leftovers
Cuisine: stir fry
Recipe type: main dish
Serves: 4
  • 1-pound ground pork
  • ½ head cabbage, shredded
  • 1 cup shredded carrot
  • 1 teaspoon sesame seed oil
  • ½ cup low sodium soy sauce
  • 1 teaspoon rice vinegar
  • 5 cloves garlic, minced
  • 1 teaspoon ginger
  • sliced green onion
  • sesame seeds
  1. In a large skillet, brown ground pork.
  2. Meanwhile, combine sesame seed oil, rice vinegar, garlic, soy sauce and ginger in a small bowl and set aside.
  3. Add the cabbage and carrot to the skillet and toss to combine. Stir in the soy sauce mixture.
  4. Cover and cook until the vegetables are soft, about 15 minutes.
  5. Garnish with green onion and sesame seeds.
You can use ground beef, chicken or turkey (If using lean meats like chicken or turkey add a ¼ cup chicken broth
Nutrition Information
Serving size: 272 g Calories: 236 Fat: 5.3 g Saturated fat: 1.6 g Trans fat: 0 g Carbohydrates: 13.1 g Sugar: 4.8 g Fiber: 3.4 g Protein: 33.6 g Cholesterol: 83 mg


Sausage and Cabbage Soup

Sausage and Cabbage Soup
This is a savory, hearty and figure-friendly fall or winter soup that is simple to prepare, and delightful to enjoy. Add any other vegetables you have on hand to enhance the delicious vegetable flavors
Recipe type: Soup
Serves: 8
  • 1 small head cabbage, coarsely chopped
  • 1 medium onion, chopped
  • 4 to 6 garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 cups fat-free chicken broth
  • 3 tablespoons cider vinegar
  • 1 tablespoons brown sugar
  • 1 pound hot Italian sausage cut into ½ -inch pieces
  • 2 medium potatoes, peeled and cubed
  • 3 large carrots, chopped
  • ½ teaspoon caraway seeds (optional)
  • ½ teaspoon pepper
  • 1 ½ teaspoon or one packet Sazon Seasoning Mix*
  1. In a Dutch oven or soup kettle, sauté Sausage, cabbage, onion and garlic in oil for 5 minutes or until tender. Combine the broth, vinegar, and brown sugar; add to cabbage mixture.
  2. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until vegetables are tender.
*Sazon is like the magic spice blend in many of my Latin dishes. It's commonly found in the supermarket in small envelopes that you add to stews, beans, rice, etc. It gives yellow rice that yellow color and makes anything taste good! Goya is the most popular brand or it is very easy to make your own Sazon seasoning mix.

Substitute Turkey or Chicken sausage for the Italian Sausage to further reduce the calories.


Corned Beef & Cabbage Soup

Corned Beef & Cabbage Soup
This is a tasty and wonderful one pot meal. A classic Irish dish to enjoy in a new way.
Recipe type: Adapted from
Serves: 5
  • 2 tsp olive oil
  • 1 leek, chopped (whites and light green only)
  • 2 cloves garlic
  • 1 medium carrots, chopped
  • 1 yellow pepper, chopped
  • 1 lb lean corned beef brisket (yields 9 Oz cooked)
  • 6 cups of water
  • 2 chicken bouillon cubes or 2 tablespoons of dry chicken broth mix.
  • 2 bay leaves
  • ¼ cup chopped parsley, plus more for garnish
  • 1 small head cabbage, cored and chopped
  • Fresh pepper to taste
  • 2 tablespoons fish sauce
  1. In a large pot or Dutch oven, heat oil over medium low heat. Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots and yellow pepper and sauté about 2-3 minutes.
  2. Add corned beef, and seasoning pack if it came with the corned beef, bay leaves, parsley and water and chicken bouillon or dry broth mix; cover and bring to a boil. Simmer covered on low heat for 3 hours, until the meat becomes tender.
  3. Remove the corned beef, set it on a cutting board and shred with a fork. Return it to the pot then add the cabbage, taste for salt and pepper and adjust as needed. Cook until the cabbage are tender, about 45 more minutes. Take off heat and add the fish sauce*.
The fish sauce will not make it taste fishy, it will however add depth to the broth making it even tastier.
Nutrition Information
Serving size: 600 grams Calories: 338 Fat: 22.4 Saturated fat: 8.5 Trans fat: 0 Carbohydrates: 16.1 Sugar: 6.4 Sodium: 906 Fiber: 4.9 Protein: 20.2 Cholesterol: 72


Unstuffed Cabbage Rolls

Unstuffed Cabbage Rolls
Cabbage rolls in a fraction of the time! This flavorful ground beef and cabbage skillet is made with lean ground beef, tomatoes, and cabbage. Serve this tasty skillet cabbage dish with rice or a tossed salad for a great tasting meal.
Serves: 6-8
Prep time: 
Cook time: 
Total time: 
  • 1 tablespoon olive oil
  • 1½ to 2 pounds lean ground beef
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 small cabbage, chopped
  • 2 cans (14.5 ounces each) diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • ½ cup of Ketchup
  • 1 tablespoon cider vinegar
  • 1 tablespoon brown sugar
  • ½ teaspoon ground cinnamon, optional
  • Pinch nutmeg, optional
  • ½ teaspoon crushed peppers
  • ½ teaspoon ground black pepper or to taste
  • 1 teaspoon sea salt or to taste
  1. In a large skillet or Dutch oven, heat the olive oil and add the onions cook 1 to 2 minutes until onions are softened add the ground beef and brown. Drain.
  2. Add the garlic and cook an additional minute.
  3. Add remaining ingredients.
  4. Bring to a boil, cover, reduce the heat and simmer about 25 minutes or until the cabbage is tender.
Nutrition Information
Serving size: 348 g Calories: 248 Fat: 7.5 g Saturated fat: 2.3 g Trans fat: 0 Carbohydrates: 17.6 g Sugar: 12 g Sodium: 652 mg Fiber: 4.4 g Protein: 28.7 g Cholesterol: 76 mg


Cabbage Rolls Smothered in a Warm Spicy Tomato Sauce


Cabbage Rolls Smothered in a Warm Spicy Tomato Sauce
Sautéed onions and garlic provided a savory foundation, and ground ginger, cinnamon, and nutmeg adds a warm spice flavor to the sauce.
Serves: 4
  • 1 large head green cabbage, cored
  • 1 tablespoon vegetable oil
  • 1 onion, chopped fine
  • 3 garlic cloves, minced
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 (28-ounce) can tomato sauce
  • ¼ cup packed light brown sugar
  • 3 tablespoons red wine vinegar
  • Salt and pepper
  • 2 slices hearty white sandwich bread, torn into pieces or ½ cup Panko crumbs
  • ½ cup milk
  • 1 pound 85 percent lean ground beef
  • ¾ pound bratwurst, uncooked, casings removed
  1. Adjust oven rack to middle position and heat oven to 375 degrees. Place cabbage in large bowl, wrap tightly with plastic, and microwave until outer leaves of cabbage are pliable and translucent, 3 to 6 minutes. Using tongs, carefully remove wilted outer leaves; set aside. Replace plastic and repeat until you have 15 to 17 large, intact leaves.
  2. Heat oil in Dutch oven over medium-high heat until shimmering. Cook onion until golden, about 5 minutes. Add garlic, ginger, cinnamon, and nutmeg and cook until fragrant, about 30 seconds. Transfer half of onion mixture to small bowl and reserve. Off heat, stir tomato sauce, sugar, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper into pot with remaining onion mixture until sugar dissolves.
  3. Pulse bread and milk in food processor to smooth paste. Add reserved onion mixture, beef, bratwurst, ½ teaspoon salt, and ¼ teaspoon pepper and pulse until well combined, about ten 1-second pulses.
  4. Trim tough ribs from cabbage leaves (see related Step by Step), roll 2 heaping tablespoons of meat mixture into each leaf, and arrange rolls, seam-side down, in 13- by 9-inch baking dish. Pour sauce over cabbage rolls, cover with foil, and bake until sauce is bubbling and rolls are heated through, about 45 minutes. Remove foil and bake, uncovered, until sauce is slightly thickened and cabbage is tender, about 15 minutes. Serve.
If the tops of the cabbage rolls appear dry after the foil is removed in step 4, spoon some of the sauce over them before returning to the oven.

You can substitute ½ cup Panko crumbs for the sandwich bread just mix into the milk to form the paste. Also you can instead of using a food processor just mix crumbs, onions, beef, and bradwurst by hand.

One of the keys to keeping cabbage rolls intact is to roll them as tightly as possible—which can be a challenge with tough, fibrous cabbage leaves. Here's how we solved the problem.

1. Remove the thick rib from the base of the cabbage leaves by cutting along both sides of the rib to form a narrow triangle. Continue cutting up the center about 1 inch above the triangle.
2. Overlap the cut ends of the cabbage to prevent any filling from spilling out.
3. Place 2 tablespoons of the filling ½ inch from the bottom of the leaf where the cut ends overlap. Fold the bottom of the leaf over the filling and fold in the sides. Roll the leaf tightly around the filling to create a tidy roll.

Roasted Beets, Green Cabbage & green Apples (Cuisinart convection steam oven)

Roasted Beets, Cabbage and green Apples (Cuisinart convection steam oven)
Have you ever tried a roasted beet? It's a beautiful thing, and not just the color I'm talking about here, oh that flavor. And cabbage? Delicious!
Serves: 4
  • 2 red beets, chopped
  • ½ small green Cabbage chopped
  • 1 Granny Smith apple, chopped
  • ½ tablespoons oil
  • ½ teaspoon salt
  • ½ teaspoon garlic minced
  1. Add beets, cabbage, apple, salt, oil and garlic to roasting pan.
  2. Mix well
  3. Place ion lower rack of Cuisinart convection steamer oven on bake steam at 400° F and Roast for 35 minutes
  4. Mix and serve
To make in normal oven Preheat oven to 375 and roast for 50 minutes.

Cabbage, Bacon & Noodles

Cabbage, Bacon & Noodles
Comfort food at its best. This dish follows a basic, unofficial food tenet that everything tastes better with bacon.
Serves: 4
  • 4 strips bacon (may substitute turkey bacon)
  • 1 medium sweet onion
  • 3 to 4 medium cloves garlic
  • ½ head cabbage ( after trimming)
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • 8 ounces dried wide egg noodles
  • 1 cup low-sodium chicken broth
  • ¾ to 1 teaspoon fine sea salt
  1. Bring a large pot of salted water to a boil over high heat (for the noodles).
  2. Meanwhile, cut the bacon crosswise into thin strips. Cut the onion in half, then into very thin half-moons (at least 1 cup). Mince the garlic (to yield 2 tablespoons). Core the cabbage; discard the core and any tough or worn outer leaves, then cut the cabbage crosswise into thin slices.
  3. Place the bacon pieces in a large, heavy-bottomed pot (such as a Dutch oven) over medium heat. Cook for 5 minutes, stirring once the fat has started to render and the bacon has begun to crisp. Add the onions and garlic; cook, stirring occasionally, for 8 to 10 minutes, until they have softened and begun to pick up some color. Season with the pepper.
  4. Add the noodles to the pot of boiling water; cook according to package directions.
  5. Add the cabbage to the pot with the bacon-onion mixture. Cook, stirring frequently, for 5 minutes, until the cabbage has wilted and picked up some color, then add the chicken broth and cook, stirring occasionally, for 3 to 5 minutes. Add the salt and mix well.
  6. Finely chop the parsley leaves.
  7. Drain the noodles in a colander, then add them to the pot; mix well to incorporate. Taste and adjust the seasoning as necessary.
  8. Sprinkle the parsley over the mixture and toss lightly to combine. Divide among individual wide shallow bowls and serve hot.
The cabbage-noodle combo is simple and comforting on its own but could easily receive a helping of cubes of leftover pork or shreds of rotisserie chicken.
Serve with sautéed apples or pears.
Nutrition Information
Serving size: 1 Calories: 358 Fat: 12g Carbohydrates: 51g Sugar: 0 Sodium: 610mg Fiber: 5g Protein: 14g Cholesterol: 61 mg


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