Cabbage Soup With Rice And Dill Recipe
Ingredients
| Cabbage | 1 Medium, shredded | |
| 1/2 cup converted white rice | ||
| 6 carrots, peeled and sliced | ||
| Chicken broth | 2 Can (10oz) | |
| Water | 1 Cup (16 tbs) | |
| Tomato sauce | 1 Can (10oz) | |
| 1 tablespoon plus 1 teaspoon dried dill weed | ||
| Seasoned salt | 1/2 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| Diced tomatoes | 1 Can (10oz), peeled | |
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.
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.
Chef
