Fructose Free Instant Pot Cabbage Roll Soup
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Learn more →Ingredients
6 servings
- 1 lb ground beef (80/20)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 3 cups low-sodium beef broth
- ½ cup long-grain white rice, uncooked
- 4 cups green cabbage, roughly chopped into 1-inch pieces (about ½ small head)
- 2 tbsp tomato paste
- 1 tbsp worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the tomato paste and stir to coat the onion and garlic, cooking for 1 minute until the paste darkens slightly.
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