Cabbage Soup With Rice And Dill
|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)|
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.