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Cabbage Soup With Rice And Dill

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Ingredients
  Cabbage head 1 1⁄2 Pound, shredded (Green, 1 Medium, 6 Cups)
  Converted white rice 1⁄2 Cup (8 tbs)
  Carrots 6 , peeled and sliced
  Canned chicken broth 29 Ounce (Two 14 1/2 Ounce Cans)
  Water 1 Cup (16 tbs)
  Canned tomato sauce 15 Ounce (1 Can)
  Dried dill weed 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Seasoned salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Canned diced peeled tomatoes 14 1⁄2 Ounce (1 Can)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Vegetable

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