Best Cabbage Soup With Rice And Dill For The Crock Pot Recipes

CABBAGE SOUP WITH RICE AND DILL FOR THE CROCK POT

Cabbage Soup With Rice and Dill for the Crock Pot image

It's easy to add some cooked turkey, or sausage to this soup, but the flavor is wonderful with just the vegetables.

Provided by Geema

Categories One Dish Meal

Time 7h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

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
pepper
14 ounces diced peeled tomatoes

Steps:

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.

Nutrition Facts : Calories 160.9, Fat 1.8, SaturatedFat 0.4, Sodium 1081.3, Carbohydrate 30.8, Fiber 6.2, Sugar 11.3, Protein 7.5

CROCK POT CABBAGE SOUP

Crock Pot Cabbage Soup image

Make and share this Crock Pot Cabbage Soup recipe from Food.com.

Provided by Megan Mitchell

Categories Vegetable

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1/2 head cabbage, shredded
2 -3 stalks celery, chopped
1 1/2 cups vegetable juice, like V-8
32 ounces diced tomatoes

Steps:

Combine all ingredients in a slow cooker, add enough water to cover ingredients. Season to taste with any no salt seasonning like Mrs Dash. Cook on low for 8 to 10 hours.

Nutrition Facts : Calories 106.2, Fat 0.6, SaturatedFat 0.1, Sodium 773.6, Carbohydrate 25.4, Fiber 6.8, Sugar 15.9, Protein 4.1

DILLED CABBAGE SOUP

Dilled Cabbage Soup image

When cold weather comes, my family always asks when I'm going to make this hearty soup. Cabbage is a perfect partner for potatoes. -Gwen Fritsch, Eastlake, Ohio

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 2 quarts.

Number Of Ingredients 10

Ingredients

2 cups shredded cabbage
1 large onion, chopped
1 celery rib, chopped
2 tablespoons butter
1 can (49-1/2 ounces) chicken broth, divided
3 medium potatoes, peeled, halved and sliced
2 tablespoons all-purpose flour
1/2 cup sour cream
2 to 3 teaspoons snipped fresh dill
1/4 teaspoon pepper

Steps:

In a Dutch oven, saute the cabbage, onion and celery in butter for 1 minute. Cover and cook on low for 10 minutes. Set aside 1/2 cup broth. Add potatoes and remaining broth to cabbage mixture. , Whisk flour and reserved broth until smooth; stir into cabbage mixture. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. , Stir a small amount of hot broth into sour cream; return all to pan, stirring constantly. Add dill and pepper; heat through (do not boil).

Nutrition Facts : Calories 132 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 740mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

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