Crock Pot Stuffed Cabbage Soup
Find a Conversation
Crock Pot Stuffed Cabbage Soup
| Thu, 02-03-2005 - 11:28pm |
Stuffed Cabbage Soup
1.5 lb lean ground beef
1 med onion, finely chopped
28 oz can crushed tomatoes
2 cubes beef bullion
1/3 cup barley, rinsed and picked over
2 t Splenda Granular
1 T minced garlic
1 t black pepper
¼ t Tobasco
½ head cabbage, chopped
3 14.5 oz cans beef broth
In a medium stock pot over medium heat, cook the beef and onion until onions are soft and meat is browned throughout (about 8 min). Drain the fat off the meat mixture and add all ingredients except cabbage and broth; mix well and set aside. Place the cabbage in the slow cooker. Top with the beef mixture; do not stir. Add the beef broth; do not stir. Cover and cook on low for 9 hours. Stir the soup well, then re-cover and continue to cook 1 hour more.

The barley in this recipe would make it phase 2. You could probably leave it out though and then the recipe would be okay for phase 1. Here is another similar recipe we love:
Unstuffed Cabbage Casserole - Crock Pot
* 1 pound ground beef
* 1 small onion -- chopped
* 4 cups chopped cabbage
* 1 green pepper -- chopped
* 1 cup uncooked brown rice - omit for phase 1
* 3-4 cup chicken broth (use less if omitting the rice - about 2 cups)
* 6 ounces tomato paste
* 15 ounces diced tomatoes -- undrained
* 2 tablespoons vinegar
* 1 tablespoon splenda
* 1 tablespoon Worcestershire sauce
* 1 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 teaspoon garlic powder
Brown beef and onion in skillet; drain well. Combine all ingredients in crockpot.
Cover; cook on low for 6-7 hours.
spring06sig2