With St. Patrick’s Day right around the corner, it’s a good time to post an Irish cabbage soup recipe! And, I was craving dumplings, too, which I almost never make. I decided to test it out in my new Instant Pot that arrived a few days ago. What a gem!
This bad boy is not only a pressure cooker, but it also slow cooks, sautes and makes yogurt. I purchased the 7-in-1 multifunctional one. Probably the hardest part is getting use to the controls, but once you’re on it, you’ll whip up meals faster than you can say, “What’s for dinner?”
I pressure cooked this recipe by first sautéing the onion and garlic and then threw in the rest. If you’re using an Instant Pot, set it on “soup” for 30 minutes and, voila, dinner is done.
I think I would do it for less time next time because the vegetables were a little too done. If you want to cook this on the stove, follow the same directions, basically, checking to see then the potatoes and carrots are done.
Be sure to try these plant-based soup recipes:
- Moroccan Stew with Kale
- Slow Cooker Italian Soup with Spinach
- Tomato, Yam Soup
- Vichyssoise Fennel Soup
- Creamy Vegan Sauerkraut Soup
The dumplings are very easy. I dropped spoonfuls of the dumping mixture right on top of the soup and let them cook for another 10 minutes or so on saute. Be sure to make them on the smallish size because they get larger as they cook.
What a healthy treat for St. Patrick’s Day. Next job for the Instant Pot, pressure cooked beans from scratch.
I’d love to hear your feedback in the comments below for this Irish Cabbage Potato Soup with Dumplings ! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
Irish Cabbage Potato Soup with Dumplings
- 1/4 cup low-sodium vegetable broth or water
- 1 medium onion chopped
- 3 cloves garlic crushed
- 1/2 green cabbage sliced
- 2 medium potatoes peeled and chopped
- 4 carrots peeled and chopped
- 1 bay leaf
- 1/2 tsp fresh thyme
- 2 Tbl nutritional yeast optional
- 6 cups low-sodium vegetable broth (or 6 cups homemade)
- sea salt and pepper to taste
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp sea salt (optional)
- 1 Tbl fresh parsley chopped finely or ½ Tablespoon dried rosemary
- 1/2 cup all-purpose flour
- 3/4 cup unsweetened non-dairy milk
- Put ¼ cup water or broth in the pressure cooker pot, press saute and add the chopped onion. Cook, stirring often until they begin to soften. Add garlic and continue to saute a few minutes.
- Add the rest of the ingredients: spices, potatoes, carrots, and cabbage, the broth or water, and salt to taste.
- Close the lid and cook on soup or manual for 20 minutes.
- In the meantime, make the dumplings by mixing all of the ingredients in a bowl.
- When the timer is done, and the pressure reduced, carefully open the pot. Add pepper to taste, and adjust salt.
- Use the saute button again to keep the soup boiling so you can cook the dumplings.
- Drop 1 tablespoonful each of the dumpling mixture into the boiling soup. Makes about 20. Don't make them too large as they expand when cooked.
- Boil on medium-high for 6-10 minutes, flipping them half way through.
- Stove-top directions are basically the same, just check for doneness in the potatoes and carrots before dropping in the dumpling batter.