Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder and smoked paprika.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
3. Add in the cabbage and dump the tomato sauce on top.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up move valve to venting and remove the lid.
5. In a bowl whisk together the cottage cheese, sour cream and cornstarch until smooth. Stir a cup of the hot mixture into the dairy mixture. Turn pot to saute setting. Scrape the mixture into the pot and stir until thickened.  Turn off Instant Pot.
6. Scoop into bowls and top with a bit of parmesan cheese. Enjoy!

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder and smoked paprika. Add to the slow cooker.
2. Stir in the broth, cabbage and tomato sauce.
3. Cover and cook on low for 3-4 hours.
4. In a bowl whisk together the cottage cheese, sour cream and cornstarch until smooth. Stir a cup of the hot mixture into the dairy mixture. Scrape the mixture into the pot and stir. Turn to high and let thicken for about 10 minutes.
5. Scoop into bowls and top with a bit of parmesan cheese. Enjoy!