Cabbage Roll Soup

Ingredients:

2 teaspoons olive oil (I used canola oil because it has a milder taste than olive oil does.)

1 pound ground beef I use 90% lean (I used 4 frozen Angus beef patties.)

1 onion finely diced

2 teaspoons minced garlic (I used Lawry's California Garlic Powder Coarse ground.)

4 cups coarsely chopped green cabbage (I use 1/2 medium head of cabbage.)

2 carrots peeled, quartered and sliced

4 cups beef broth (I used 4 tbps Knorr beef bullion and 4 cups of water)

3-8 ounce cans tomato sauce (I used 1-15 oz can)

1/2 cup uncooked long-grain rice (I used one measure of the same cup used for the rice cooker.)

1 bay leaf

3 tablespoons brown sugar (omitted this)

salt and pepper to taste

Instructions:

Stovetop Instructions:

Heat the olive oil in a large pot over medium-high heat. Add the ground beef and season with salt and pepper to taste. Cook, breaking up the meat with a spatula until beef is browned, approximately 4-5 minutes. Add the onion and garlic cook for 2-3 minutes.

Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf, and brown sugar to the pot. Season with salt and pepper to taste. Bring to a simmer and cook for 25 minutes or until rice is tender. Remove bay leaf and discard.

Instapot Instructions:

Heat the Instapot on the "Saute" setting. You don't have to wait for it to say "Hot" on the display before adding 1/2 cup canola oil and four frozen Angus beef patties. Cook until defrosted with the lid ajar to stop splattering. Then chop up with a steel spatula into small morsels while browning. Once brown, add chopped onion, stir and cook for a minute. Then add bullion, garlic powder, tomato sauce, carrots, rice. Add four cups of water, then add chopped cabbage on top. The food should be at the max line if you use a 6-quart Instapot. Close the Instapot lid and the seal and change the setting to "Soup" for 10 minutes.