Prep 10 mins
Cook 7 hrs
It's easy to add some cooked turkey, or sausage to this soup, but the flavor is wonderful with just the vegetables.
- 6 cups green cabbage, shredded
- 1⁄2 cup brown rice
- 1 onion, diced
- 6 carrots, peeled and diced
- 29 ounces chicken broth or 29 ounces vegetable broth
- 1 cup water
- 15 ounces tomato sauce
- 1 tablespoon dried dill
- 1⁄2 teaspoon salt
- 14 ounces diced peeled tomatoes
- Mix all ingredients, except diced tomatoes, in a 4 quart crock pot.
- Cover and cook on low for 7-8 hours, or until cabbage and rice are cooked.
- Stir in the tomatoes and another sprinkling of dill; serve immediately.
I thought this was a good base recipe, but was a little disappointed with the flavor. I added turkey (left over from Thanksgiving) and mushrooms just because my hubby likes them. Maybe they took away from the flavor?? It turned out more like a stoup for me too. I loved how easy it was to put together and the smell that filled the house while it was cooking was wonderful! I will be making this again. Thanks for posting.
When I first made this recipe, I only had diced tomatoes with green chilies. I shared the first batch with some friends and they all liked the addition.
Really nice comfort soup recipe. I chose this recipe because I had cabbage I need to use up and some cooked brown rice taking up space int he fridge. I cooked it on the stove, sauteing the veggies before adding the broth and tomato sauce and let it simmer for an hour or so. I wasn't sure how I liked this as I taste tested it, but after it was done cooking and cooled down a bit it grew on me. I thought the dill would be more pronounced and even added a tad more.I left out the diced tomatoes and would choose not to add them next time as well. I could see how this would be a soothing, mild meal if you were feeling under the weather, kind of easy to digest, satisfying and no overwhelming flavors. Thanks for sharing this easy and nutritious recipe.