Skillet Cabbage Roll Soup with Cauliflower Rice
- Yield 6 servings
- Prep 10 minutes
- Cook 35 minutes
- Total 45 minutes
Skillet Cabbage Roll Soup with Cauliflower Rice sits in the Soups section of Regbie. The card serves 6 servings. Plan on 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 1 pound lean ground beef
- ½ pound ground pork
- 1 small onion, diced
- Magic Mushroom Powder, or Diamond Crystal kosher salt
- 2 tablespoons tomato paste
- 3 large garlic cloves, minced
- 4 cups chicken bone broth, or beef bone broth
- 14 ounces canned crushed tomatoes
- 14 ounces canned diced tomatoes
- 6 cups chopped green cabbage
- 2 large carrots,, cut into coins
- ½ teaspoon dried thyme
- 1 dried bay leaf
- 3 cups riced cauliflower,, fresh or frozen
- 1 tablespoon red wine vinegar
- Freshly ground black pepper
- ¼ cup minced Italian parsley, skippable
Method
Warm a large soup pot or dutch oven over a medium-hot burner and add the beef, pork, and onions. (No need for oil because the ground meat will release some!)
Leave stirring frequently, until the meat is no longer pink and the onions have softened. (If you‘re using lean ground meat, there's no need to pour off the grease.)
Tip in 1 teaspoon of Magic Mushroom Powder or Diamond Crystal kosher salt, tomato paste, and minced garlic. Whisk well and cook until fragrant, about 30 seconds.
Tip in the broth, crushed tomatoes, and diced tomatoes. Then, add the chopped cabbage and carrots. Stir in the dried thyme and bay leaf.
Lid the pot, increase the heat to high, and bring to a boil. When the soup comes to a boil, decrease the heat to maintain a gently bubble.
Partly cover the pot with the lid and gently bubble the soup for about 25 minutes or until the cabbage and carrots are fork tender.
Tip in the riced cauliflower and increase the heat as needed to bring the soup back to a gently bubble. Continue simmering, uncovered, for another 5 or 10 minutes or until the cauliflower is tender.
Stir in the red wine vinegar. Taste for seasoning and add Magic Mushroom Powder, salt, and pepper as needed.
Lift and discard the bay leaf before serving. Finish with fresh parsley, if desired, and serve!
Turn on the saute function and add the ground beef, pork, and onions. Tip in 1 teaspoon of Magic Mushroom Powder or Diamond Crystal kosher salt and cook, stirring frequently, until the beef is no longer pink and the onions are slightly softened.
Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds.
Tip in the broth, crushed tomatoes, and diced tomatoes. Then, add the chopped cabbage, carrots, dried thyme, bay leaf, and riced cauliflower.
Lock on the lid and program the Instant Pot to cook for 3 minutes under high pressure. Release the pressure manually when the soup is finished cooking.
Tip in the red wine vinegar. Taste for seasoning and add Magic Mushroom Powder, salt, and pepper as needed.
Lift and discard the bay leaf before serving. Finish with fresh parsley, if desired, and serve!
Kitchen notes
- You can save leftover soup in a sealed airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
- It freezes and thaws beautifully, so it makes for a perfect meal prep dinner!
- Don't want to make your own Magic Mushroom Powder ?
