Sorry it’s not a cookie recipe, but I’m very happy with this soup and wanted to share it in case anyone’s looking for an Instant Pot version of the famous fat burning cabbage soup recipe. This is my rendition, but the only burn here is a little warmth from harissa.
So you know what you’re getting into, Instant Pot Cabbage Soup is a lower sodium and low fat soup made with low sodium broth. You can instantly ramp up the flavor by using regular broth and tomatoes. However, you may not need to do that because this soup has a lot of flavor from all the other things in it.
Harissa is my favorite condiment. I love its flavor and that it hits the sinuses without burning your mouth. I started with Mina (which says spicy, but is not spicy at all), but moved up to one from our Middle Eastern store. It’s very concentrated, so a tablespoon flavors the whole batch of soup. If you are using a less concentrated harissa, you can add more.
Here are some quick notes if you are interested in trying the soup!
Instant Pot Cabbage Soup Ingredient Notes
- Vegetables— You can mix and match other vegetables, but the main ones are the cabbage and onion. If sodium is not an issue, use flavored canned tomatoes or the fire roasted type.
- Broth – I’ve tested with the low sodium Imagine and Pacific vegetable broth. Both are great. Low sodium bone broth from Aldi and Wegman’s no-salt chicken also work well. The measurement given is 3 to 4 cups. You start with 3 1/2 cups. then keep the remaining 1/2 cup on hold to dilute any leftovers. The vegetables soak up the broth.
- Tomato Paste – You can leave it out if necessary, but it seems to add more depth of flavor without much more salt.
- Honey — Brings out the sweetness of the other vegetables and gives the soup a sweet/hot flavor.
Cabbage Soup with Harissa
- Instant Pot
- 3 cups coarsely chopped cabbage (200 grams)
- 1 can no salt added diced tomatoes, undrained (14 oz can)
- 1 cup chopped onions (130 grams)
- 1 cup chopped carrots (coins) (150 grams)
- 1/2 cup chopped celery (60 grams)
- 4 cloves garlic, chopped (heaping tablespoon)
- 3-4 cups reduced sodium vegetable broth or use chicken bone broth for protein
- 1 tablespoon lemon juice
- 2 tablespoons vinegar
- 2 teaspoons dried sage
- Salt to taste
- 1 tablespoon tomato paste
- 1 tablespoon honey (started with 1 teaspoon)
- 1/2 tablespoon good quality harissa paste , plus more if needed
- Optional: Small spoonful of Za'atar
- Put 3 1/2 cups of the broth along with all of the other ingredients (except the Za'atar) in the Instant Pot. For the honey, use only 1 teaspoon, but keep the rest close by. Close and set the sealing vent to the center position.
- Set the time for 15 minutes (manual, 15, manual). Allow to come to pressure and cook.
- When time is up, let stand for 10 minutes or longer before releasing.
- Throw a towel over the Instant Pot and release the sealing vent. Allow steam to escape. Uncover pot and taste test. Add salt, starting with 1/4 teaspoon, and more honey (and harissa) to taste.
- Sprinkle individual servings with Za'atar for even more flavor.
- If you need to you can add a little more broth, otherwise, save the remaining broth and use it to dilute any leftover soup. It's good on Day 2, but the vegetables absorb the liquid.