Cabbage Soup with Dill and Rice

Cabbage Soup with Rice and Dill (crock-pot)


1med head green cabbage, shredded
1/2c white rice, uncooked
6 sliced carrots
2(14.5oz) cans broth
1c water
1(15oz) can tomato sauce
1(14.5oz) can diced peeled tomatoes
1T plus 1tsp dill weed
1/2tsp seasoned salt
1/4-1/2tsp pepper
*Combine all into crock-pot except 1tsp dill
*cover and cook on low 7-8h (until rice is tender)
*add remaining 1tsp of dill and serve

Unstuffed Cabbage Rolls

Unstuffed Cabbage Roll Casserole (from Sandy aka: Progressing Pilgrim on SL)


1 lb ground beef or pork
1 c. onion, chopped
8 c. cabbage (about 1/2 of a 3 lb head) cut into thin strips and then 2" long pieces (so you can fork it into your mouth)
1/2 cup water
4 c crushed tomatoes, or a 28 oz can
1 TBSP brown sugar
1 TBSP white vinegar
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1 1/2 tsp whole caraway seed
1 tsp garlic powder
1 TBSP paprika (or more to taste)
In a large skillet, brown the meat and drain off any grease. Add the chopped onion and cook for about 3 minutes to soften the onion. Add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt. Add the remaining ingredients and bring to a boil. Reduce heat and cover. Simmer until the cabbage is to the desired tenderness--about 30 minutes. Serve with cooked rice.

Serves 4-6. Freezes well.