Cabbage Soup with Rice and Dill

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* Exported from MasterCook *

 

Cabbage Soup With Rice and Dill

 

Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton

Serving Size : 8 Preparation Time :0:00

Categories : Rice & Grains Soups & Stews

Vegan Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium head green cabbage -- shredded (about 1 1/2 pounds)

1/2 cup converted white rice

6 carrots -- peeled and sliced

29 ounces vegetable broth

1 cup water

15 ounces tomato sauce

1 tablespoon plus 1 teaspoon dried dill weed

1/2 teaspoon seasoned salt

1/4 teaspoon freshly ground pepper -- up to 1/2

7 1/2 ounces 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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Per Serving (excluding unknown items): 107 Calories; 2g Fat (14.3% calories

from fat); 4g Protein; 20g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol;

1106mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable;

1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

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