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| 1 mittel | Head green cabbage; shredded |
| | (about 11/2 pounds) |
| 1/2 Tasse | Converted white rice |
| 6 | carrots peeled, sliced |
| 29 x ca. 30 g | Canned chicken broth |
| 1 Tasse | water |
| 15 x ca. 30 g | Canned tomato sauce |
| 1 Esslöffel | Plus 1 teaspoon dried dill weed |
| 1/2 Teelöffel | salt seasoned |
| 1/4 Teelöffel | Freshly ground pepper; up to 1/2 |
| 70 1/2 x ca. 30 g | Canned diced peeled tomatoes |
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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.
Makes 7 To 8 Servings
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.
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