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Cabbage Soup with Rice and Dill

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

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.

Cover and cook on the low heat setting 7 to 8 hours, or until the cabbage and rice are tender.

Stir in the tomatoes with their liquid and the remaining 1 teaspoon dill weed. Serve immediately.

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