Cabbage soup is a cheap, easy, healthy, and delicious meal to make and it can be a welcome break from too many days of heavy eating. I make a pot of this every few months and portion it out for lunches and dinners. It makes a great detox and I’ve even read about people losing weight with it (ever heard of the cabbage soup diet?). I really just enjoy it as a periodical detox from too much of everything else.

This recipe works as a great base with a lot of room for variation each time you make it.
• You can add protein to it with some canned beans or meat before pressure cooking or adding in shredded or chopped rotisserie chicken after pressure cooking. I posted a video for an awesome ground beef and cabbage soup version last year: [ Ссылка ]
• Add a cup of rice or small pasta like elbows or ditalini in between the cabbage and tomato layers before pressure cooking for more texture and a few added carbohydrates.
• Used tomatillos instead of tomatoes if you want your soup green instead of red.
• If you want to keep it vegan/vegetarian, swap out the chicken broth for vegetable broth or just plain water.
• If you are concerned about sodium, wait to add the salt until the end. Some brands of broth and canned tomatoes may have all of the sodium you want without adding more. And look for low-sodium options for broth and canned tomatoes.
• As always, use the seasonings that your taste buds prefer. It’s almost impossible to mess up a veggie heavy soup like this one!

Don’t stress out about following the recipe precisely – I never do it exactly the same way. Use any proportions of veggies that you prefer so long as they end up filling the pot at least to the max fill line. If you have an abundance of carrots, go for it! If you want more onion and less cabbage, fine! If green beans and brussels sprouts are on sale today, load ‘em up! It’s okay if the veggies stick out above the line because they’ll wilt down during cooking, but the liquid needs to stay below to allow enough head space for the steam to create pressure.

#cabbagesoup #instantpot #madewithfilmora #dietcabbagesoup #detoxcabbagesoup

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Instant Pot Duo 6 Quart: [ Ссылка ]

Today’s Ingredients:
2 TB extra virgin olive oil
1 medium onion, chopped
3 medium carrots, chopped
3 celery ribs, chopped
4 garlic cloves, minced
1 TB Italian seasoning
1 tsp salt
½ tsp black pepper
½ tsp red pepper flakes
2 bay leaves
5 cups broth, divided (½ cup to deglaze, the rest added soon after)
2 lbs cabbage, 1-inch chopped
15 oz can diced tomatoes (fire-roasted is my favorite!)
15 oz can crushed tomatoes (again, fire-roasted is my favorite!)

3 TB lemon juice (1 generous lemon)
2 cups parsley and/or celery leaves (1 cup each in the video)
salt, pepper, and lemon juice to taste

Instructions:
1. Heat the Instant Pot on sauté mode and add the oil when the display reads “HOT.” Add the onion, carrots, and celery and cook, stirring occasionally until just softened – about 5 minutes or so.
2. Add the garlic, Italian seasoning, salt, black pepper, red pepper, and bay leaves and stir for another minute until fragrant.
3. Add ½ cup broth to deglaze the bottom. Make sure to scrape up any stuck-on, browned bits.
4. Add the cabbage and stir to distribute the seasonings. Then pour in the remaining 4½ cups broth.
5. Pour the tomatoes over the top and spread around without stirring up the veggies.
6. Lock and seal the lid and cook on manual/high for 5 minutes followed by a 15 minute natural release. Then release any remaining pressure before reopening the lid. [FAIR WARNING: Because this is a soup with a high volume of liquid and ingredients, it will take some time to come up to pressure and back down again. I timed the batch in this video as taking 18:30 for pressure to build enough for the pin to pop up and the cook timer started at 22:30. After the NPR, it took just under 4 minutes for the remaining pressure to release.]
7. Stir in the parsley/celery leaves and lemon juice. Taste and adjust seasonings according to your taste. Hmmm...some grated parmesan would be a nice touch.

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