| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Veg02 | 1 | servings | |
INGREDIENTS
| 1 | md | Head green cabbage; shredded |
| (about 11/2 pounds) | ||
| 1/2 | c | Converted white rice |
| 6 | Carrots; peeled and sliced | |
| 29 | oz | Canned chicken broth |
| 1 | c | Water |
| 15 | oz | Canned tomato sauce |
| 1 | tb | Plus 1 teaspoon dried dill weed |
| 1/2 | ts | Seasoned salt |
| 1/4 | ts | Freshly ground pepper; up to 1/2 |
| 70 1/2 | oz | Canned diced peeled tomatoes |
INSTRUCTIONS
A flavorful soup that's hearty and filling. If you have any leftover cooked chicken, turkey, or ham, stir it in near the end of the cooking time for a meal-in-a-dish soup. MAKES 7 TO 8 SERVINGS 1. In a 4-quart electric slow cooker, mix together the cabbage, rice, carrots, broth, water, tomato sauce, 1 tablespoon of the dill weed, the seasoned salt, and pepper. 2. Cover and cook on the low heat setting 7 to 8 hours, or until the cabbage and rice are tender. 3. Stir in the tomatoes with their liquid and the remaining 1 teaspoon dill weed. Serve immediately. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.
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