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Cabbage Soup with Rice And Dill

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  • 1 md Head green cabbage; shredded
  • (about 11/2 pounds)
  • 1/2 c Converted white rice
  • 6 Carrots; peeled and sliced
  • 29 oz Canned chicken broth
  • 1 c Water
  • 15 oz Canned tomato sauce
  • 1 tb Plus 1 teaspoon dried dill weed
  • 1/2 ts Seasoned salt
  • 1/4 ts Freshly ground pepper; up to 1/2
  • 70 1/2 oz Canned diced peeled tomatoes


A flavorful soup that's hearty and filling. If you have any leftover cooked chicken, turkey, or ham, stir it in near the end of the cooking time for a meal-in-a-dish soup.
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. Serve immediately.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
Converted by MM_Buster v2.0l.