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Crockpot Cabbage Roll Soup
4 cups cabbage roughly chopped
1 lb. ground beef
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. paprika
1 onion chopped
3 cloves garlic minced or 3 tsps of crushed garlic
cup water (only add if needed)
1 tsp. oregano
tsp. basil
29 oz. diced canned Italian tomatoes
1 cup minute rice uncooked
1 Bay Leaf
4 cups beef broth (Low sodium)
1 10 oz can of Tomato Juice
1 7.02 fl oz Tomato Sauce
1 9 - 10 oz can of tomato soup
tsp pepper
1 cup Chopped carrots
Tobassco 3 drops
* 1/4 tsp pepper
* Sprinkle of Parsley

* Add 1 tsp. Spice - Rusty Sledge if you have it. Not necessary available as it's a specialty spice sold in Western Canada. Optional!

* Splash of Clamato Juice if you have on hand. Optional!

 

Add ingredients, onion, garlic, Worcestershire sauce, paprika, ground beef and salt to a skillet on medium heat. Cook until the ground beef is browned.
In a slow cooker, add cabbage, rice, oregano, basil, tomato sauce, bay leaf, beef broth, tomato sauce, tomato juice, pepper, tomato soup, carrots to taste, water if needed, diced tomatoes, rusty sledge, parsley, ground beef mixture, clamato spash, and Tobassco drops and stir to combine all of the ingredients listed here in this recipe.
Cover and cook on low heat for 8 to 10 hours stirring occasionally to blend. Remove Bay Leaf before serving your soup. Enjoy this big pot of soup for a crowd and if you find it is too thick increase the water to one cup full or else add more tomato juice or clamato juice to suit your taste.

Preparation Time: Serves:
Recipe Origin: Canada
Submitted by:
Dianne
Saskatchewan
Canada
This recipe has been viewed 62 times.
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