Umami Bomb Sausage + Cabbage Soup- InstaPot Friendly
This is a great recipe to clean out the fridge. When you have some sausage in the freezer and a few random root vegetables in the drawer, the rest of this soup comes together through the magic of bone broth and pantry items. The flavor is deep and light at the same time. It's "umami", the 6th taste. You aren't quite sure what it is, but your bowl is empty and you'd consider a second helping. Enjoy!
1 tbsp extra virgin olive oil
1 lb apple sausage
I cup chopped onion
3 cloves garlic chopped
3 large carrots, diced
5 stalks celery, diced
½ large sweet potato, peeled and diced
10 cups green cabbage, sliced very thin
1 small tomato, diced
1 pint Lily's Ladle Beef Bone Broth
6 cups water
1 cup chopped fresh basil
1 tbsp chopped fresh parsley
Salt and pepper to taste
Parmesan cheese- for topping
1/4 cup dry white vermouth (or white wine)
1/4 cup champagne vinegar (or apple cider vinegar)
1 tbsp tomato paste
1 tbsp montreal steak seasoning (don't have it in your pantry?mix up your own here)
1. Add 1 tbsp of sausage to the pressure cooker, saute sausage (out of its casing) until browned, stirring frequently. In the InstaPot- set it to the Meat setting and brown the sausage. Without a pressure cooker- follow the same directions in a large soup pot or dutch oven on med- high heat.
2. Remove the sausage and set aside. Add onions and saute 7-10 minutes. Add garlic, carrots, celery and sweet potato. Stir once or twice to combine. Cook about 5 minutes. Add the cabbage and stir to combine.
3. In a bowl, combine the Umami Bomb Ingredients and add them to the pot. Add the sausage back in. Stir frequently to combine the veggies and get them coated in the Umami Bomb.
4. Add the broth, water, tomato, basil, parsley and salt and pepper. Cover the pressure cooker and bring to high pressure. Cook for 15 minutes on high. Take it off the heat for 10 minutes, then do a quick release. In the InstaPot- cover and change setting to manual Hi for 15 minutes. When that is complete, wait 10 minutes and manually release. To cook on the stove top in a soup pot or dutch oven, bring to a boil, then lower to a simmer and cover for an hour. Remove the top, simmer for another 15 minutes to intensify the flavors. Adjust salt and pepper to taste. Top with parmesan and enjoy!