Go to: Just Soup Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
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.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.