Recipe: Cabbage Soup with Rice and Dill (crock pot)

CABBAGE SOUP WITH RICE AND DILL

1 medium head cabbage, shredded, about 6 cups
1/2 cup converted white rice, uncooked
6 carrots, peeled and sliced
2 cans (14 1/2 oz. each) chicken broth
1 (15 oz.) can tomato sauce
1 cup water
1 tbsp plus 1 tsp dried dill weed, divided use (or to taste)
1/2 tsp seasoned salt
1/4 to 1/2 tsp freshly ground black pepper
1 (14 1/2 oz.) can diced peeled tomatoes

In a 4 quart slow cooker, mix together the cabbage, rice, carrots, broth, tomato sauce, 1 cup water, 1 tablespoon dill weed, seasoned salt and pepper.

Cover the crock pot and cook on the LOW setting for 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.

From: Patti/Dnvr - 11-18-2000