Instant Pot Vegan Cabbage Detox Soup Recipe

Make it even better, as a Balkan and East European flavor, by creating a roux of paprika and vegetable oil. Make it just like a flour based roux except use GOOD quality paprika and veg oil. Heat the about 1 or 2 tablespoons of veg oil, when it's hot not burning, add a tablespoon or two or paprika and cook it a bit to let the paprika release it's flavorful oils. As your cabbage stew is simmering and hot add the paprika roux. If it sizzles in the stew when added, then that's a great sign. Stir the roux into the stew and it's done! The added flavor makes cabbage stew even BETTER. I prefer sweet red or lightly hot paprika in this stew. Smoked paprika is good too, but I prefer the straighter sweet style. NOTE: We make a a very similar cabbage stew in both vegetarian and with meat, usually pork. We don't use a pressure cooker, just a smaller stock pot, bring all the ingredients to a rapid boil, then turn the heat down to a sturdy simmer until the cabbage is tender. To me fresh cabbage stew smells great. I've made it using sauerkraut cabbage, and that one is a bit smellier. :) I prefer the sweeter taste of fresh cabbage in this stew.

I love this recipe — dunno anything about it being for detox so I just ignore that part - & I make it on the stove with a few mods: • Reduce Apple cider to 1 tablespoon • Increase Lemon to 2 tablespoons • Sauté the onions a bit first before adding to the soup! • Add kidney beans • Add red pepper flakes, Ms.Dash, Paprika, Black pepper, & sometimes I stir in fresh baby spinach at the end. - You really can’t screw this up!

I make some version of this about once a week. Sometimes I add cooked shredded beef or chicken at the end. If I'm not in a hurry, I sometimes toss in whole chicken pieces with it and let them flavor the soup, but then carefully remove bones and skin, cool and skim fat. I buy always use fresh cabbage, onion, carrots, celery, and garlic, and then add the veggies I have on hand, including frozen corn from summer if I have any left. I now make the paprika roux recommended by another reviewer, usually with smoked paprika, and then squeeze in about 2 Tb concentrated Italian tomato paste and saute that for a minute before adding onions, then garlic, then canned tomatoes and juice, then all other ingredients. Once it's cooked, I store some in 8 oz mason jars for quick portable, healthy lunches.

I used the suggestion of adding a paprika roux, that really warmed it up nicely. I used the full 2 tablespoons paprika stirred into hot oil in the bottom of the Instant Pot (set on saute) then added the other ingredients. I used 1 T balsamic vinegar and 1 T apple cider vinegar, I thought the balsamic might add a nice flavor. Because I used low salt canned tomatoes and my own bone broth flavored with just a bay leaf, I really needed to add some salt to give this soup some zip - but that's the nice thing about homemade soup, you can control the salt levels. I'd make it again. Next time I might add some berebere - an Ethiopian spice mix.

I’ve made this recipe more than a dozen times. It’s easy to make and loaded with healthy veggies. I’m vegan, no oil, so I water sauté the onions first so they don’t cause digestion issues for me. The only changes I make is to add potatoes, double the diced tomatoes, add garbanzo beans and sometimes corn and then serve with a dollop of cashew cream sauce and dill on top. It’s a family fave. Thanks for the easy, tasty recipe!

I will certainly make this again. Doubled the recipe, and followed Tome T's suggestion for adding the paprika roux. Since I made so much, I split the soup and added some sliced smoked sausage to one half for my husband. With a side of garlic or dark bread, this makes a hearty meal. Made in just a regular stock pot, and let it simmer for an hour or so. Even better the next day!

I used a regular pot to cook this soup. Also, I roasted some of the veggies before I added them to soup,along with adding mushrooms (roasted),marjoram,and some zucchini,cauliflower and kale,(I like a lot of veggies). I increased the cooking time until all was tender. Another addition was a good squeeze of lemon juice and a dash of hot sauce. Yum!

I love this recipe. I stir in 2 cans of drained corn at the end. When I reheat the leftovers, I add either some Costco frozen Italian meatballs (about 5 per person) or Costco frozen chicken wontons (about 8 per person) to add protein to the soup. It makes for a great lunch.

(Instant pot users): To be fair I made quite a few modifications. But I really wanted to leave a suggestion for those using an IP. I noticed one IP reviewer ended up with mushy ingredients using the suggested times. I was really suspicious about the suggested times in this recipe. So I approximated based on another IP soup recipe I like. To cook, I used manual pressure or (pressure cook mode on my IP) set at 3 min. Then I allowed natural pressure release for (I suggest) 15min before I quick released. I actually allowed about 20min of natural release before quick releasing and I thought the veges were a little too mushy (I had one cut up potato in my soup, and I thought it was too soft, which is why I suggest 15 min of natural pressure release.). I definitely agree with another reviewer that a bay leaf or two would have helped the flavor. Perhaps I’ll try the paprika roux next time, as someone else suggested. I definitely did not use the vinegar or lemon juice since I knew I didn’t want sour soup. I might try again.

I made it on the stove top on low and let it simmer for an hour. Also added 1 tbsp. of Lawrys Seasoned Salt and 2 tsps. of pepper.

I added Italian sausage & chicken broth instead of vegetable broth & also rice & rotel tomatoes. Made on top of stove for 3 hours! Served with crusty French bread!

I did not make this Vegan but used low sodium Chicken Better than Bullion. I also switched out spices and used a garlic herb blend and black pepper. I did not have a lemon so just increased the apple cider vinegar. Will make it again. My partner loved it

Good base to build on. Definitely will make it again.

Bro, I can’t believe I made this myself.

I cook soup like my mother did in the 60's. I know how to adjust cooking times, etc. Sauteed the Mara pois of carrots, onion & celery. My vegetarian twist was vegetable broth, not chicken. Three-four drops of liquid smoke. A nice dash of Zaatar seasoning, bit of salt... Alas, I do not like garlic, so there was that omission...yes, make it your "own"! Simmer to slightly reduce. Great recipe to follow, thank you!

I also added caraway seed, fresh sage, collard, and Yukon potato. Delish!

Good

A great soup to start the process of knocking off the pounds gained by overindulging all summer! Quick and easy to make and as a bonus tastes delicious!

The soup was very hearty. I will make it again, next time I will only use 1 Tablespoon apple cider vinegar and omit the lemon juice. It was a bit much for my taste.

Not bad but not super delicious. Followed the recipe except no celery. The apple cider vinegar taste was probably what prevented a higher rating.