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Instant Pot® Cabbage Soup

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Total Time (minutes)
41
Difficulty
1
Servings
10
Ingredients
11
Total Prep Time: 20 minutes
Calories Per Serving: 143
Nutrients

Nutrition Facts

1 1/3

Amount per serving
Calories 143 Calories from fat: 36
% Daily Value*
Fat 4 g 5 %
Saturated 1 g 5 %
Trans 0 g
Polyunsaturated Fat 0 g 0 %
Monounsaturated Fat 1 g %
Cholesterol 22 mg 7 %
Sodium 785 mg 34 %
Potassium 404 mg 9 %
Carbohydrate 18 g 7 %
Fiber 3 g 10 %
Sugars 8 g
Protein 10 g
Vitamin A 19 %
Vitamin C 40 %
Calcium 4 %
Iron 6 %
Vitamin E 2 %
Thiamin 8 %
Vitamin B6 15 %
Phosphorus 4 %
Magnesium 6 %
Manganese 6 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1 package (11 oz.) sweet apple chicken sausage, halved lengthwise and sliced ¼-inch-thick crosswise
  • 1 tablespoon olive oil
  • 2 medium DOLE® Carrots, chopped
  • 1 small DOLE® Red Onion, chopped
  • 1 small head DOLE® Green Cabbage, cut into 1-inch pieces
  • 2 garlic cloves, minced
  • 2 teaspoons chopped fresh thyme plus additional for garnish (optional)
  • 2 medium DOLE® Potatoes, chopped
  • 6 cups unsalted chicken stock
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon ground black pepper

Directions

  1. Preheat 5-quart Instant Pot on Sauté-Normal. Add sausage and oil; cook 3 minutes or until lightly browned, stirring occasionally. Add carrots, onion and cabbage; cook 5 minutes or until vegetables are tender, stirring occasionally. Add garlic and thyme; cook 1 minute, stirring occasionally. Stir in potatoes, stock, salt and pepper.
  2. Place lid on Instant Pot and close pressure valve to seal; pressure cook on high 12 minutes. Quick release pressure; remove lid. Makes about 14 cups.
  3. Serve soup garnished with thyme, if desired.
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Instant Pot® Cabbage Soup Prep Time:20 minutes Cook time:41 minutes Serves: 10
Nutrition facts: 143 Calories, 4 grams fat
Ingredients: 1 package (11 oz.) sweet apple chicken sausage, halved lengthwise and sliced ¼-inch-thick crosswise, 1 tablespoon olive oil, 2 medium DOLE® Carrots, chopped, 1 small DOLE® Red Onion, chopped, 1 small head DOLE® Green Cabbage, cut into 1-inch pieces, 2 garlic cloves, minced, 2 teaspoons chopped fresh thyme plus additional for garnish (optional), 2 medium DOLE® Potatoes, chopped, 6 cups unsalted chicken stock, 1 1/2 teaspoons kosher salt, 1/4 teaspoon ground black pepper, Directions:Preheat 5-quart Instant Pot on Sauté-Normal. Add sausage and oil; cook 3 minutes or until lightly browned, stirring occasionally. Add carrots, onion and cabbage; cook 5 minutes or until vegetables are tender, stirring occasionally. Add garlic and thyme; cook 1 minute, stirring occasionally. Stir in potatoes, stock, salt and pepper.Place lid on Instant Pot and close pressure valve to seal; pressure cook on high 12 minutes. Quick release pressure; remove lid. Makes about 14 cups.Serve soup garnished with thyme, if desired.