* 1 1/2 lbs green cabbage, shredded
* 1/2 cup white rice
* 6 carrots, sliced
* 2 cans (14 1/2 oz each) chicken broth
* 1 cup water
* 1 can (15 oz) tomato sauce
* 1 1/2 tablespoons dried dill weed
* 1/2 teaspoon seasoned salt
* 1/2 teaspoon ground pepper
* 1 can (14 1/2 oz) diced tomatoes (not drained)
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1. Put in crock pot: cabbage, rice, carrots, chicken broth, water, tomato sauce, 1 tablespoon of the dill weed, seasoned salt and pepper. Mix well.
2. Cover and cook on low 8 hours.
3. Add tomatoes and 1/2 tablespoon dill weed. Stir well and serve.
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