Stuffed Cabbage Soup

Step 1

In a large stock pot brown ground beef (drain excess liquid if desired), then add onion, garlic, and seasoned salt until mixture is aromatic and onions are translucent.

Step 2

Add diced tomatoes, tomato sauce, Worcestershire sauce, and 4 cups chicken stock. Bring back to a simmer.

Step 3

Stir in cabbage and cook on medium/low covered about 20 minutes until cabbage is wilted and softened. Stir in rice and cover until rice is ready.

Step 4

Stir in remaining chicken stock, as needed until desired consistency is reached. Enjoy!

Step 5

In inner pot on saute mode, brown ground beef (drain excess liquid if desired), then add onion, garlic, and seasoned salt until mixture is aromatic and onions are translucent.

Step 6

Add diced tomatoes, tomato sauce, Worcestershire sauce, 4 cups chicken stock, and cabbage.

Step 7

Cover, set to 'sealing' and cook on manual (high pressure) for 3 minutes. Hit cancel, NPR ten minutes, then release remaining pressure.

Step 8

Stir in rice and cover (pot should not be on, rice will cook with residual heat). Allow to sit for 5 - 7 minutes until rice is cooked to your liking.

Step 9

Stir in remaining chicken stock, if you wish, until desired consistency is reached, (bring back to a simmer on saute mod) . Enjoy!

Step 10

Brown ground beef on stovetop (drain excess liquid if desired). Add all ingredients EXCEPT rice to slow cooker.

Step 11

Cover, and cook on high for 4 - 6 hours or low for 8 - 10 hours. Stir in rice and cover. Allow to sit for 5 - 7 minutes until rice is cooked to your liking.

Step 12

Stir in remaining stock, if you wish, until desired consistency is reached.