Essential Ingredients for a Flavorful Unstuffed Cabbage Soup

Creating a truly delicious unstuffed cabbage soup hinges on a few key ingredients that work together to replicate the classic flavor profile. Here’s a detailed look at what you’ll need and how each component contributes to this amazing dish:

Ground Meat: The Heart of the Soup

• Ground Beef: Lean ground beef (85/15 or 90/10) is my top choice, providing that hearty, savory base characteristic of traditional stuffed cabbage. Browning it thoroughly at the start builds a foundational layer of flavor.
• Versatile Alternatives: This recipe is incredibly adaptable! Feel free to substitute with ground turkey, ground chicken, or even ground pork for a different twist. Each option contributes its unique texture and flavor, ensuring the soup remains delicious no matter your preference.

The Broth: Depth and Warmth

• Beef Bone Broth: For unparalleled depth of flavor and added nutritional benefits, beef bone broth is highly recommended. It infuses the soup with a rich, savory essence and offers beneficial compounds like collagen. I particularly love Kettle & Fire Beef Broth for its superior quality and strict adherence to Whole30 standards. Look out for discount codes like “MARY” for potential savings!
• Choosing Wisely: If bone broth isn’t readily available, a high-quality beef or even vegetable broth can be used. Just ensure your chosen broth has no added sugars, artificial ingredients, or non-compliant additives if you’re following a Paleo or Whole30 diet.

Cabbage: The Signature Ingredient

• Green Cabbage: The star of this “unstuffed” show! A medium head of green cabbage, roughly chopped, provides the essential texture and the slightly sweet, earthy flavor that defines cabbage rolls.
• Preparation Tip: Cut the cabbage into uniform, bite-sized pieces so it cooks evenly and softens beautifully without becoming overly mushy in the pressure cooker.

Tomato Base: Richness and Tang

• Marinara Sauce: A premium marinara sauce forms the vibrant, slightly sweet, and tangy base of our soup. The quality of your marinara truly makes a difference here. I swear by Rao’s Homemade brand because it’s incredibly delicious, boasts a clean ingredient list, and has absolutely no added sugar, making it perfect for Whole30 and Paleo.
• Alternative: If marinara isn’t on hand, you can use plain crushed tomatoes or tomato sauce, but you might need to adjust the seasonings, especially adding a pinch more sweetness (from compliant sources) or Italian herbs.

The Flavor Makers: Spices & Seasonings

• Italian Seasoning: This convenient blend (typically oregano, thyme, rosemary, basil, and sage) provides the classic herbaceous notes that perfectly complement the tomato and meat.
• Cinnamon: This might surprise some, but a touch of cinnamon is a traditional secret ingredient in many authentic Golumpki recipes! It adds a subtle warmth and a unique aromatic depth that truly elevates the soup’s overall flavor. Don’t omit it – it’s a game-changer.
• Coconut Aminos: An excellent Paleo and Whole30 compliant alternative to soy sauce, adding a wonderful umami depth and a hint of natural sweetness without any soy.
• Red Pepper Flakes: For those who enjoy a little warmth, a teaspoon of red pepper flakes adds a gentle kick that beautifully balances the richness of the soup. Adjust the quantity to match your preferred spice level.
• Salt & Pepper: As always, season generously to taste throughout the cooking process.

The “Stuffed” Element: Rice Alternatives

• Frozen Cauliflower Rice: My preferred choice for keeping this soup Paleo and Whole30 friendly while still delivering a satisfying “rice-like” texture. Frozen cauliflower rice holds its shape better than fresh cauliflower when pressure cooked.
• Traditional White Rice: If dietary restrictions are not a concern for you, you can easily substitute ½ cup of uncooked white rice for the cauliflower rice. It will cook perfectly within the Instant Pot’s pressure cooking time, or during the stovetop simmer.

Instant Pot Method (Recommended for Speed & Ease)

1. Sauté the Aromatics and Meat:
   • Begin by setting your Instant Pot to the “Sauté” function. Allow it to heat up for a minute, then add 1 tablespoon of ghee (or your choice of olive oil or butter).
   • Once the ghee has melted, add 1 pound of ground beef to the pot. Use a wooden spoon to break up the meat and stir constantly for 3-5 minutes until it’s thoroughly browned and cooked through.
   • Next, add ½ cup of diced onion and 3 cloves of minced garlic. Sauté for an additional 1-2 minutes until the onions become fragrant and slightly softened.
   • Hit the “Cancel/Warm” button to turn off the Sauté function. This is an important step before adding the liquids and sealing the pot.
2. Combine Remaining Ingredients & Pressure Cook:
   • To the browned meat and aromatics, add the remaining ingredients: 3 cups of chopped green cabbage, 24 ounces of marinara sauce, 2 cups of frozen cauliflower rice (or ½ cup uncooked white rice if preferred), 4 cups of beef broth, 1 teaspoon of salt, 1 tablespoon of Italian seasoning, 2 teaspoons of Coconut Aminos, 1 teaspoon of red pepper flakes (if using), and ½ teaspoon of cinnamon.
   • Stir everything exceptionally well to combine all the ingredients. Crucially, scrape the bottom of the pot with your wooden spoon to ensure no browned bits are stuck. This prevents a “Burn” warning during pressure cooking.
   • Secure the lid onto your Instant Pot, making sure the sealing ring is properly in place and the venting knob is set to the “Sealing” position.
   • Set the pot to “Manual” or “Pressure Cook” (High Pressure) for 10 minutes.
3. Release Pressure & Serve:
   • Once the cooking cycle is complete, carefully perform a Quick Release (QR) of the pressure. Move the venting knob to the “Venting” position. Be very cautious of the hot steam escaping.
   • Once the float valve drops, you can safely open the lid. Stir the soup well, taste, and adjust the seasoning with additional salt and pepper if needed.
   • Ladle the warm, comforting soup into bowls and serve immediately. Enjoy the rich flavors!

Stovetop Method (No Instant Pot? No Problem!)

You don’t need a pressure cooker to enjoy this delicious soup! Here’s how to make it on your stovetop:

1. Sauté & Brown: In a large Dutch oven or a sturdy, heavy-bottomed pot, melt 1 tablespoon of ghee (or olive oil/butter) over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, for 3-5 minutes until it is fully browned and cooked through. Drain any excess fat if necessary to keep the soup from being greasy.
2. Add Aromatics & Simmer: Add the diced onion and minced garlic to the pot. Sauté for an additional 2-3 minutes until they are fragrant and the onion begins to soften.
3. Combine & Cook: Stir in all the remaining ingredients: 3 cups chopped green cabbage, 24 ounces marinara sauce, 2 cups frozen cauliflower rice (or ½ cup uncooked regular white rice), 4 cups beef broth, 1 teaspoon salt, 1 tablespoon Italian seasoning, 2 teaspoons Coconut Aminos, 1 teaspoon red pepper flakes, and ½ teaspoon cinnamon.
4. Simmer to Perfection: Bring the soup to a gentle boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes. Cook until the cabbage is tender to your liking, and if using, the regular rice is fully cooked through.
5. Taste & Serve: Give the soup a good stir, taste, and adjust the seasonings with more salt and pepper as needed. Serve hot and savor the flavors!

Mary’s Top Tips & Tricks for the Best Unstuffed Cabbage Soup

Take your unstuffed cabbage soup from great to absolutely extraordinary with these expert tips:

• Instant Pot Pressure Release: For this particular recipe, I generally recommend performing a Quick Release (QR) immediately after the cooking time is up. This helps the cabbage retain a little more texture and prevents it from becoming overly soft or mushy. While a Natural Release (NR) is an option, be aware that the residual heat will continue to cook the cabbage, resulting in a much softer consistency. Choose based on your preference!
• Customizing Your Rice: My recipe calls for frozen cauliflower rice to keep it Paleo and Whole30. However, if these dietary guidelines aren’t a concern, you can seamlessly substitute ½ cup of uncooked regular white rice. Add it to the Instant Pot along with all the other ingredients – it will cook perfectly within the 10-minute pressure cycle, just as it would during the stovetop simmer.
• Boosting the Veggie Count: Want to sneak in more vegetables? This soup is incredibly forgiving! Try adding 1 cup of diced carrots when you sauté the onion and garlic for extra sweetness and nutrients. Diced bell peppers (any color) or a handful of fresh spinach (stirred in after cooking) are also fantastic additions.
• Serving Suggestions & Delicious Toppings:
  • Fresh Herbs: A generous sprinkle of fresh chopped parsley (or dill, if you like) at the end brightens the flavors and adds a beautiful pop of color.
  • Dairy-Free Options: To keep it strictly Paleo and Whole30, stick to fresh herbs.
  • With Dairy: If dairy is part of your diet, a dusting of freshly grated Parmesan cheese adds a wonderful salty, umami kick that complements the soup beautifully.
  • For Extra Crunch: Serve your soup with a side of gluten-free crackers, a slice of your favorite crusty bread (if not Whole30/Paleo), or even a dollop of dairy-free sour cream or plain Greek yogurt (if dairy is consumed) for a creamy tang.
• Don’t Forget to Deglaze: After browning your ground meat in the Instant Pot, you might notice some flavorful browned bits (fond) stuck to the bottom. Before adding the rest of the ingredients and sealing the lid, add a small splash of beef broth or water and use a wooden spoon to scrape up these bits. This step is crucial for two reasons: it prevents the Instant Pot’s dreaded “Burn” notice, and it adds an incredible depth of flavor to your soup!
• Adjusting Soup Consistency: If you prefer a slightly thicker soup, you have a couple of options. After cooking, you can remove about 1-2 cups of the soup, blend it until smooth using an immersion blender or a regular blender (be careful with hot liquids!), and then stir it back into the pot. Alternatively, you can return the Instant Pot to the “Sauté” function (or stovetop to a simmer) after releasing pressure and let the soup cook uncovered for a few extra minutes until it reaches your desired thickness.

Frequently Asked Questions About Unstuffed Cabbage Soup

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Recipe Card: Easy Instant Pot Unstuffed Cabbage Soup

Print Recipe

Easy Instant Pot Unstuffed Cabbage Soup

By: Mary Smith

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Yield: 6 servings

This Easy Instant Pot Unstuffed Cabbage Soup has all the delightful flavors of Cabbage Rolls with significantly less time and effort! It’s quick, easy, delicious, and perfectly suited for Paleo and Whole30 diets.

Equipment

• Instant Pot (6-Quart recommended)
• Large Dutch Oven or Pot (for stovetop method)

Ingredients

• 1 tbsp ghee, or olive oil or butter
• ½ medium onion, diced
• 3 cloves minced garlic
• 1 lb lean ground beef (or ground turkey, chicken, or pork)
• 3 cups green cabbage, chopped
• 24 oz marinara sauce (Rao’s Homemade brand recommended for no added sugar)
• 2 cups frozen cauliflower rice (or ½ cup uncooked white rice for non-Paleo/Whole30)
• 4 cups beef broth (Kettle & Fire brand recommended for Whole30)
• 1 tsp salt, + more to taste
• 1 tbsp Italian seasoning
• 2 tsp Coconut Aminos
• 1 tsp red pepper flakes (optional, for a subtle kick)
• ½ tsp cinnamon

Instructions

Instant Pot Method

1. Sauté Aromatics & Meat: Set your Instant Pot to “Sauté” function and add the ghee. Once melted, add the ground beef and stir for 3-5 minutes until browned and cooked through. Add garlic and onion and sauté for an additional 1-2 minutes until fragrant. Hit “Cancel/Warm” to turn off sauté.
2. Combine & Pressure Cook: Add all remaining ingredients (cabbage, marinara, cauliflower/regular rice, beef broth, salt, Italian seasoning, Coconut Aminos, red pepper flakes, cinnamon). Stir well to combine, scraping any browned bits from the bottom of the pot. Secure the lid, ensure the valve is sealed, and set to “Manual” (or “Pressure Cook”) high pressure for 10 minutes.
3. Release & Serve: Once cooking is complete, perform a Quick Release (QR) of pressure. Stir well and add more salt/pepper to taste. Serve hot and enjoy!

Stovetop Method

1. Sauté & Brown: In a large Dutch oven or pot, melt ghee over medium-high heat. Add ground beef and cook 3-5 minutes until browned. Drain excess fat. Add garlic and onion, sauté for 2-3 minutes.
2. Simmer: Add all remaining ingredients to the pot. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until cabbage is tender and rice is cooked through (if using regular rice).
3. Serve: Stir well, taste, and adjust seasonings. Serve hot.

Notes

Freezing Instructions: This recipe can be frozen. Let it cool completely before transferring to a freezer-friendly, airtight container, leaving about an inch of headspace for expansion. It keeps well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Rice Alternatives: If not following Paleo/Whole30, feel free to use ½ cup uncooked regular white rice instead of cauliflower rice. Add it with the other ingredients, and it will cook during the pressure or simmer time.

Boost Veggies: To add more vegetables, sauté 1 cup of diced carrots along with the onion, or stir in fresh spinach at the end of cooking.

Nutrition Information (Estimated Per Serving)

Calories: 197kcal |
Carbohydrates: 13g |
Protein: 21g |
Fat: 7g |
Saturated Fat: 4g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 3g |
Trans Fat: 0.3g |
Cholesterol: 53mg |
Sodium: 1637mg |
Potassium: 941mg |
Fiber: 4g |
Sugar: 7g |
Vitamin A: 639IU |
Vitamin C: 48mg |
Calcium: 79mg |
Iron: 4mg

All nutrition facts are an estimate and automatically calculated based on typical ingredient values. While I strive for accuracy, please note that they may not always be 100% precise and can depend on specific brands and ingredients used. For the most accurate grams per serving size, you may wish to weigh your total soup and divide by the number of servings.