Tuesday, November 1, 2011

RSVP Collection No. 26 - Crock Pot Stuffed Cabbage Soup

Crock Pot Stuffed Cabbage Soup

1 T. olive oil
1 onion, finely chopped
2 beef bouillon cubes
2 t. Splenda sugar substitute
1 T. garlic, minced
1/4 t. Tabasco sauce (2 shakes)
3 (14 oz.) cans beef broth
1 1/2 lb. lean ground beef
28 oz. tomato juice or crushed tomatoes
2/3 c. barley or rice, rinsed & uncooked
2 t. sweet paprika
1 t. pepper
2 lbs. cabbage, chopped

In a pot, warm the oil over medium heat and saute beef and onions until onions are soft and beef browned (8 minutes). Drain off the fat, and add the tomatoes, bouillon, barley, Splenda, paprika, garlic, pepper, and Tabasco; mix well. Put the cabbage in the crock pot and top with meat mixture (Do NOT stir); top with beef broth. Cover and cook on low for 9 hours. Stir soup well; continue to cook covered on Low for another hour.

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