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Cabbage Soup with Caraway

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Submitted by lshaw30

YIELD

8 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML BUTTER
or oil
1 237
CUP ML ONIONS
chopped
1 15
TABLESPOON ML CARAWAY SEEDS
2 2
EACH EACH BAY LEAVES *
2 473
CUPS ML APPLE CIDER *
2 473
CUPS ML VEGETABLE STOCK
2 473
CUPS ML WATER
cold
2 3E+1
TABLESPOONS ML APPLE CIDER VINEGAR
2 3E+1
TABLESPOONS ML TOMATO PASTE
28 809.2
OUNCES ML/G TOMATOES, CANNED
with juice, chopped
158
CUP ML RICE
2 907.2
POUNDS G CABBAGE
cored, shredded
1 5
TEASPOON ML SALT
or to taste
1 1
X X BLACK PEPPER
to taste *

Directions

Heat the butter in the cooker.

Sauté the onions and caraway seeds until the onions are soft, about 3 minutes.

Add the remaining ingredients and stir to combine.

Lock the lid in place and over high heat bring to high pressure.

Adjust heat to maintain high pressure and cook for 5 minutes.

Reduce pressure with the quick release method.

Remove the lid, tilting it away from you to allow any e xcess steam to escape.

Discard the bay leaves. Adjust seasonings and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 385g (13.6 oz)
Amount per Serving
Calories 141 21% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 495mg 21%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 20%
Sugars g
Protein 8g
Vitamin A 8% Vitamin C 90%
Calcium 10% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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