Wednesday, February 3, 2021

SLOW-COOKER CABBAGE ROLL SOUP

 





SLOW-COOKER CABBAGE ROLL SOUP

This soup is a great way to use up half a cabbage. It is a bit spicy due to the chili powder and pepper.  My husband loved the recipe as written.  If you would like the soup less spicy halve the amount of chili powder or black pepper. Have you ever noticed how you can keep cabbage in the vegetable drawer of the refrigerator for many weeks?  It’s amazing, so it is one vegetable one should always keep on hand. Stir-fried cabbage, bacon and onions are also very easy and quick to whip up.


1 lb lean ground beef (0.45 kg)

2 tsp minced garlic (10 mL)

2 tsp salt (10 mL)

2 tsp chili powder (10 mL)

1 tsp black pepper (5 mL)

1 tsp dried parsley (5 mL)

1 tsp Italian seasoning (5 mL)

14.5 oz canned tomatoes (411 g)

6 oz can tomato paste (180 g)

3 cups chopped cabbage (750 mL0

1 carrot, coarsely grated (optional)

1 red bell pepper, chopped

1 green bell pepper, chopped

4 cups chicken, OR beef stock (1 L)

1 cup water (250 mL)

 

In large frying pan over medium heat, brown ground beef, breaking it up into really small bits.  Add water, if necessary, to help with the cooking process and to prevent the meat from burning.  While ground beef is cooking, add minced garlic, salt, chili powder, black pepper, parsley and Italian seasoning.  When ground beef is cooked add tomatoes and tomato paste and stir well.  

In slow cooker, place cabbage, grated carrot (if using), and red and green peppers.  Add cooked beef mixture and stir in chicken, OR beef stock and water.  Set on high and cook 5 to 6 hours, or until the vegetables are all tender. 

Helpful Hints:  If stock is the commercial variety, you may need to reduce the amount of salt in the recipe.  I use homemade chicken stock even when it makes sense to use beef stock because I always have it on hand.  I make it from the leftover roast chicken bones in the slow cooker. Just cover with water and add salt, pepper, parsley, coasely chopped onion and a coarsely chopped carrot.  Cook on low or high and when ready strain and refrigerate or freeze for longer storage.  This stock is so healthy for one’s digestive tract.

Yield:  10 servings

1 serving

186.2 calories

13.8 g protein

8.5 g fat

4.0 g fiber

11.0 g net carbs


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