| 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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