Cabbage Soup With Rice And Dill (Recipe)

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.

Ingredients

1 medium head of green cabbage (about 1 1/2 pounds), shredded (6 cups)

1/2 cup converted white rice

6 carrots, peeled and sliced

2 (14 1/2 ounce) cans chicken broth

1 cup water

1 (15 ounce) can tomato sauce

1 tablespoon plus 1 teaspoon dried dill weed

1/2 teaspoon seasoned salt

1/4 to 1/2 teaspoon freshly ground pepper

1 (14 1/2 ounce) can diced peeled tomatoes

Steps

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.