Try this Best Cabbage Soup Ever recipe, or contribute your own.
- Carbohydrate 1.51480166666667 g
- Cholesterol 0 mg
- Fat 0.000543333333333333 g
- Fiber 0.00441666666666667 g
- Protein 0.001825 g
- Saturated Fat 0.000163333333333333 g
- Serving Size 1 1 serving (118g)
- Sodium 274.957333333333 mg
- Sugar 1.510385 g
- Trans Fat 2.33333333333334E-05 g
- Calories 6 calories
Step-by-step
- Place all the ingredients in the Instant Pot.
- Cover with the lid and turn the lid clockwise to lock into place. Align the pointed end of the steam release handle to point to –Venting.–
- Press "Slow Cook", press "Adjust" to increase heat to –More–, then use [-] button to adjust cooking time to 2 hours.
- When time is up, open the lid of the Instant Pot.
- Serve hot with whole grain bread rolls from your local bakery, or along with other dishes. Enjoy!
Bright crimson pools of tomato juice coat translucent ribbons of softened cabbage alongside jagged cubes of gold potato, sending up a sharp, steam-driven aroma of alliums and earth as the lid lifts. Initial testing of this slow-pressure method often produces confusion because raw-to-tender transformations happen uniformly under sealed heat, frequently catching cooks off guard when vegetables appear intact yet yield instantly to pressure. Uniform dicing matters significantly here; cutting carrots and celery to consistent half-inch cubes prevents the smaller pieces from disintegrating before the potatoes reach structural collapse. Starch release from the gold potatoes thickens the surrounding vegetable broth naturally over the two-hour window without requiring external roux or slurry additions.
Evaluating Texture Without Instruments
Assessing doneness relies entirely on tactile and visual feedback rather than digital measurement since liquid-submerged root vegetables defy standard probing. Press a single potato cube against the interior wall of the pot using the back of a wooden spoon; it should yield with zero internal resistance and a clean break rather than squishing into paste. Cabbage ribbons must appear completely translucent rather than opaque white at their thickest rib sections, indicating that cellular walls have fully softened. If the central vein of the cabbage still offers a distinct crunch, the connective starches have not gelatinized properly and require additional heat exposure. Letting the internal pressure release naturally for ten minutes post-cooking completes the softening process safely without boiling the exterior edges into mush.
- Overloading the cooker past the maximum fill line restricts steam circulation, leaving top-layer vegetables undercooked while bottom ingredients soften excessively.
- Skipping the initial uniform dice of gold potatoes results in uneven starch distribution, causing some chunks to remain chalky while others dissolve entirely.
- Using low-starch red boiling potatoes instead of gold varieties changes the broth consistency, yielding a watery liquid instead of a light emulsion.
