• Pressure Cooked Cabbage Soup

    1 vote
    Pressure Cooked Cabbage Soup
    Prep: 8 hours Cook: 30 min Servings: 8
    by Unknown Chef
    41 recipes
    The weather in southern New Mexico took a cold turn. So, my Babe hankered for soup. I was looking through the soup rotation and found that I did not make cabbage soup since late last winter. The dish is hearty, healthful and savory. Our meals must always be gluten free because my Babe has Celiac disease. I was taught old school writing and might be showing my age by writing “healthful“ instead of healthy. Our English teachers taught us “healthful” indicates something contributes to a healthy body or mind and “healthy” refers to the body’s or mind’s condition. Today, mostly I see "healthy" in food blogs and recipes or in articles pertaining to a certain manner of eating. Sister Catherine and my other English teachers must be cringing in Heaven. Every time I read the word healthy to describe a dish or a style of cooking I imagine a doctor measuring the meal's blood pressure and temperature….and fondly remember those teachers.


    • 1 cup uncooked organic brown rice
    • Medium cabbage head. Green cabbage works best for this dish, in my opinion.
    • 24 oz can of San Marzano peeled tomatoes, choose a certified brand. I use Cento and the extra dollar or two is well worth buying the certified brand. I cannot find a 14.5 oz can of certified so I overbuy, use half the can and save the other half for another meal that week.
    • 1 zucchini
    • 1 onion
    • 1 cup of Cannellini beans. I used dry beans and began soaking at 7AM, that morning. Used Bubba, my electric pressure cooker to cook the soup.
    • 8 oz of mushrooms - I used white
    • 2 celery stalks
    • 2 medium size carrots
    • 1 cup organic brown rice
    • 4 cloves of garlic
    • 3-4 tsp of premixed Italian seasoning (dried herbs). I buy an organic mix.
    • 2 tsp of ground black pepper (organic is our choice)
    • 32 oz of organic/vegan vegetable broth plus water/if you think it is necessary. I'm okay with 32 ounces of broth because the veggies yield additional liquid under pressure. I buy Kitchen Basics’ brand of beef, chicken and vegetable broths. The Brand is certified gluten free and includes no salt options.
    • Salt - I only salt slightly during cooking and we only lightly salt our plates, if at all.
    • Your favorite crusty bread to line the soup bowl.


    1. Prepare cup of brown rice per directions - we buy in bulk and use 2 cups of water to 1 cup of uncooked rice. Turn to low and cover when only a bit of liquid present.
    2. 1 cup of dry Cannellini beans. I began soaking at 7 AM. Soaked bean cooking time in my pressure cooker is 12 minutes. I add one pressed garlic clove and one-half tsp of the Italian seasoning to the liquid. I cover the beans with about two inches with of broth. I also add 1Tbs of olive oil to minimize foaming. Once all in, I set the timer for 8 minutes and set pressure to high and press start. I prep the veggies and tomatoes while Bubba is pressurizing.
    3. Rinse and halve the cabbage. Core the cabbage and cut into quarter to half inch strips width wide. Cut the pile into half lengthwise. Repeat for second half. Set aside.
    4. Chop the onion, carrots and celery stalks. Set aside.
    5. Slice the mushrooms. Set aside.
    6. Open the San Marzano can and cut into dice. I use my kitchen shears for that task. Set the can aside.
    7. Peel the remaining garlic cloves. Set aside.
    8. When the 8-minute alarm sounded, I manually de-pressurized the cooker, removed the cover and loaded in the veggies, poured in half the can of San Marzano's and half liquid into the pressure cooker.
    9. Then, pressed the remaining garlic cloves and added the Italian herb mix and the organic ground pepper.
    10. Stir to incorporate. Put the lid on and set the timer for 3 minutes and to high pressure. Pressed start. My pressure cooker turns out veggies the best in 3 minutes. Four minutes is pushing it.
    11. Take the lid off after the timer sounds. Set on a hot pad. Stir the soup.
    12. Sometimes, I have crusty Italian bread in the pantry. I'm the only one who is not Celiac in the house. So, I'll rip off a nice chunk and line the bottom of the soup bowl with the chunk and then ladle in the soup. Mangia.
    13. To convert to slow-cooker meal, soak beans overnight then rinse, prep the ingredients per directions and load into the slow-cooker. Set for 6 hours. My slow-cooker has auto warm function. Also, for us, beans cook best for six hours max. Vegetable soup is ready to eat at six hours too. Your slow-cooker might differ in cooking time. For stove top, soaked beans generally must cook for two hours. I do not cook dry beans stove-top, only in the pressure cooker or slow-cooker so, double check that time.
    14. Note, prep time for soaking beans. 30-minute cook time includes prepping the ingredients while the beans are pressure cooking for the initial 8 minutes and pressurizing and depressurizing Bubba twice.

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    • ShaleeDP
      Awesome recipe. I like to try it,

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