The pot lid rattles and you know dinner is almost ready. You can smell the garlic and tomato bubbling up, mixing with the earthy scent of cabbage. It’s that kinda smell that makes you wanna just pull up a chair and wait for your bowl.
You sense the broth depth even before you peek inside. The mix of beef and tomato hits you first, warm and rich, with just the right amount of tang and sweet from the brown sugar. It’s one of those soups that holds a story in every spoonful.
As the pressure cooker slowly releases steam, you start to remember why this recipe works so well for busy nights. The cabbage gets nice and tender, but still keeps a little bite so it don’t turn to mushy mess. You feel that hunger building, knowing this soup is gonna soothe your soul real good.
Why This Recipe Works Every Single Time
- The pressure cooker cooks the beef tender and juicy in way less time than regular cooking.
- You get this deep broth depth from tomato paste teamed with beef bouillon that’s super satisfying.
- Using white rice soaks up the flavors and makes it hearty without getting overcooked.
- Cabbage stays perfect 'cause you add it late and use steam cues to avoid mushiness.
- Simple seasoning with thyme and Creole adds just enough kick to keep y'all interested.
- Slow release helps all those flavors settle together nicely and keeps the soup cozy warm.
Your Simple Ingredient Checklist
- 1 tablespoon vegetable oil for browning and flavor base.
- 1 pound ground beef, the heart of this soup and protein packed.
- 1 medium yellow onion, finely diced to add sweetness and depth.
- 1 tablespoon garlic, minced so it spreads all over the broth.
- 2 teaspoons thyme, fresh minced if possible for that earthy note.
- 1-2 bay leaves, to layer in herbal hints.
- 1-2 teaspoons Creole seasoning, bringing in a little spice and warmth.
- 2 8-ounce cans tomato sauce and 2 tablespoons tomato paste for richness and thickness.
How It All Comes Together Step by Step
- Heat up that vegetable oil in your pressure cooker over medium heat. You want it nice and hot so the beef browns good.
- Add your ground beef and break it apart with your spoon. Cook 'til browned all over, don’t rush this part, it adds flavor.
- Next toss in diced onion and cook 'em for a few minutes till they get clear and smell sweet.
- Time for the garlic, thyme, bay leaves, and Creole seasoning. Stir it up and cook for just a minute so it gets fragrant and wakes up the pot.
- Pour in your tomato sauce and tomato paste, mix it all real good. Then add beef bouillon and pour enough broth or water to get the soup where you want it, kinda thick but not too heavy.
- Lock that lid on and set your pressure cooker. Cook under high pressure for about 15 minutes. Use slow release so the flavors blend nice and smooth, then open it and stir in your chopped cabbage. Set to cook on low pressure for another 5 minutes, then do a quick release to keep the cabbage just tender.
Time Savers That Actually Work
- Use pre-minced garlic if you’re pressed for time, it works pretty well without losing much flavor.
- Buy pre-cut cabbage when you want to skip that extra chopping step, it’s a little trick I use when rush strikes.
- Cook your rice separately if you wanna make sure it’s just right and add it at the end instead of cooking it in the soup.
Your First Taste After the Wait
That first spoon feels like a warm hug. The broth has this rich depth, kinda sweet with tangy tomato and the subtle spice from Creole seasoning sneaking around. Beef bits melt right in with the thick, soft rice making every bite feel filling and satisfying.
The cabbage is tender but still got some bite to it, which gives you this great texture contrast. You recall the slow release helping all these flavors marry together, creating that homely feeling only a soup like this can deliver.
You feel the warmth spread through your chest and the comfort kinda wraps you up. The garlic and thyme notes come out just enough not to overpower but to gently tease your taste buds for the next spoonful.
Your Leftover Strategy Guide
- Fridge storage: Store your soup in an airtight container. It should keep well for 3-4 days and the flavors even get better!
- Freezing: Portion it out in freezer-safe containers or bags. It freezes nicely for up to 3 months.
- Reheating: Warm on the stove or in the microwave until steaming hot. A little slow release heat there.
- Rice tip: If you haven’t added rice yet, store separately so it doesn’t get mushy, add it fresh when reheating.
Everything Else You Wondered About
- Can I use ground turkey instead of beef? Yeah, turkey works but beef adds more flavor depth and richness here.
- Do I gotta soak the rice? Nope! Just throw it in uncooked, it cooks up nice in the soup.
- What if I want more spice? Add more Creole seasoning or throw in a pinch of cayenne for a punch.
- Can I substitute cabbage? You could try kale or collard greens but it changes the texture a bit.
- Slow release or quick release which is better? Slow release works best here to finish the cooking gently but quick release is handy for cabbage at the end.
- Why does soup sometimes get watery? Make sure your broth depth is right, and don’t add too much water. Adjust as you cook if it’s too thin.
For more smart pressure cooker tips and related recipes, you might enjoy our cottage cheese queso dip with Raisins and Dates and tuna steak recipes with Ground Beef.
Scrumptious Stuffed Cabbage Roll Soup (Plus VIDEO)
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1 medium yellow onion finely diced
- 1 tablespoon garlic minced
- 2 teaspoons thyme minced
- 1-2 bay leaves
- 1-2 teaspoons Creole seasoning
- 16 ounces tomato sauce
- 2 tablespoons tomato paste
- 1-2 teaspoons beef bouillon or 1-2 cubes
- 2 tablespoons light brown sugar
- ¾ cup white rice uncooked
- 2 medium carrots sliced (about 2 cups)
- 2 cups beef broth or water
- 2 cups water
- 1 tablespoon Worcestershire sauce
- 4 cups green cabbage chopped
- salt and pepper to taste
- 2 tablespoons fresh parsley chopped
Instructions
Instructions
- Heat vegetable oil in a skillet or pressure cooker over medium heat until hot.
- Add ground beef and cook until no longer pink, crumbling with spoon. Drain fat.
- Add onion, garlic, thyme, bay leaves, and Creole seasoning. Cook until onion softens.
- Stir in tomato sauce, tomato paste, beef bouillon, and brown sugar. Simmer for 10 minutes.
- Add rice, carrots, beef broth, water, and Worcestershire sauce. Cook for 15 minutes.
- Add cabbage and simmer for an additional 5 minutes until rice is tender.
- Adjust salt and pepper to taste and remove bay leaves.
- Ladle soup into bowls and garnish with fresh parsley.
- Serve warm with optional extra broth if soup becomes too thick.