Simple Cabbage Soup (Instant Pot + Stovetop Instructions)

Growing up, we weren’t allowed to drink at the table. Not even a glass of water. We had to drink, like, 20 minutes before we ate or wait until afterward. Something about digestion? No clue. Anyhow, one day, I asked my parents, well, if we can’t drink while we eat, how come we have soup? I honestly still remember the look on their faces, and the stammering that followed. It was great. I feel like if my kids happen to be as cheeky as I was…well, I have a lot of character building that the Lord wants me to go through, haha! But on to the cabbage soup!

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Whenever I think of cabbage soup, I think of Charlie’s mom from Willy Wonka and the Chocolate Factory making cabbage soup. Or my grandma, or all of the wartime stories one hears. Cabbage soup is great on a budget and is packed with nutrients! Plus, it’s delicious - so I would say it’s a win-win to make this soup.

You can add whatever items you want from your fridge or pantry. I like adding a can of white beans sometimes, and other times, I feel like adding frozen corn. It’s very versatile!

I love making this pot in the Instant Pot (I have the 6qt Duo from Amazon). While it is not much quicker to cook up in the Instant Pot, it definitely cuts down on the amount of time I have to spend minding the stove. It’s just kind of nice to set the pot and be fully engaged with cleaning up or whatever else needs to be done and not checking on the soup or stirring. Plus, the cleanup is fantastically easy with Instant Pot.

Simple Cabbage Soup

what you need:

• 1 large onion, chopped

• 2 carrots, chopped

• 2 stalks celery, chopped

• 4 cloves garlic, minced

• 1/2 head green cabbage, chopped

• 1 tsp chili powder

• 2 tsp parsley

• 1 tsp basil

• 1 TBSP homemade chicken-style seasoning, or store-bought

• 6 cups vegetable broth (try this homemade version!)

• 1 15-oz. can diced tomatoes

• 1 15-oz can white beans - drained and rinsed (optional)

• pinch red pepper flakes

• salt and pepper to taste

• 1 tbsp olive oil

Instant Pot instructions:

1. Set Instant Pot to the saute function. Add olive oil and allow to heat a bit. Add onion and cook for about a minute. Add the minced garlic, celery, and carrots, and cook another minute.

2. Turn the pot off and add chilli powder, parsley, basil, diced tomatoes, beans, vegetable broth, and seasoning.

3. Manually set the pot to pressure cook high 5 minutes.

4. Once the pot is finished, manually release the steam.

5. Stir in cabbage, until slightly wilted. Add red pepper flakes, salt, and pepper to taste.

Stovetop Instructions

1. Heat up olive oil in a large pot. Add onion and cook until soft. Add celery and carrots and cook another 3 minutes, until soft. Add garlic and cook another minute.

2. Add the spices, herbs, and tomatoes and beans, and vegetable broth.

3. Bring soup to a simmer, stirring, about 20 minutes.

4. Add cabbage and mix in until slightly wilted. Add red pepper flakes, salt, and pepper to taste.

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What kinds of soups are your favourite?

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Maple Roasted Brussels Sprouts

I don’t know how things were for you growing up, but for me, Brussels sprouts were the thing to avoid at all costs. All. Costs. I thought they were the most bland, disgusting things ever grown in someone’s garden.

Turns out, I just experienced a bad cook. Huh.

I’m never one to turn down food, especially if it’s a good roasted vegetable. I’ve come to learn that vegetables don’t have to be bland or boring. Foods that are good for you don’t have to taste awful (although medicine does, am I right?).

I remember when I first had some sprouts that tasted, well, good! I was shocked and amazed and I decided that Brussels sprouts and me could be friends again.

This delicious side was inspired by my amazing Christmas vacation in Canada. It had been years since being able to go home to Canada for the holidays with my family, and I was over the moon at the miracle that occurred that allowed my hubby and me to go! We had a fantastic, albeit short, week.

Anyway, while there, my legendary mom whipped up some amazing Brussels sprouts. I had thirds.

It has been a very long, and very cold Winter, so I’ve loved finding solace in these delicious sprouts - even back in the good old US of A. They are delicious hot or cold and the hint of sweetness makes it perfect. They are the perfect side for pretty much anything. Not going to lie - I’ve even put them inside of ramen. For breakfast. Don’t judge.

I’ll keep this short so you can get right to the good stuff!

Maple Roasted Brussels Sprouts

What you need:

• 1lb Brussels Sprouts

• 1 TBSP Olive Oil (or vegan butter. alternatively, use water)

• 1 TBSP Maple Syrup

• 2 tsp Roasted Garlic and Red Peppers Seasoning (optional) (I use this brand from Amazon)

• 1 clove garlic, minced

• 1/2 tsp sea salt

What to do:

1) Preheat oven to 350 degrees F

2) Wash and cut the sprouts in half. In a bowl, add all ingredients and toss until Brussels sprouts are completely coated

3) Spread your veggies on a prepped baking sheet

4) Bake for 45 minutes or until tender

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How do you like your Brussels sprouts?

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