22
Submitted by littleturtle
"A nice, easy dinner served with buttered rye bread. The wonderful flavor of stuffed cabbage without all the fuss."
photo by Swirling F. 
- Ready In:
- 10hrs 15mins
- Ingredients:
- 13
- Serves:
-
6
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ingredients
- 1 tablespoon olive oil
- 1 1⁄2 lbs 90% lean ground beef or 1 1/2 lbs very lean stew meat
- 1 onion, finely chopped
- 28 ounces tomato juice or 28 ounces crushed tomatoes
- 2 beef bouillon cubes
- 2⁄3 cup barley (using barley instead of rice helps cut down on carbs) or 2/3 cup rice, rinsed & uncooked (using barley instead of rice helps cut down on carbs)
- 2 teaspoons Splenda sugar substitute
- 2 -3 teaspoons sweet paprika
- 6 -12 garlic cloves, minced (1-2 tablespoons)
- 1 teaspoon pepper
- 1⁄4 teaspoon Tabasco sauce (2 shakes)
- 2 lbs cabbage, coarsely chopped (1 medium head)
- 3 (14 1/2 ounce) cans beef broth
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directions
- In a pot, warm the oil over medium heat, and saute beef and onions until onions are soft and beef is 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.
Questions & Replies
-
Ok to cook on Hi for 4-5 hrs?
maryan56
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Reviews
-
This was SO good, I couldn't stop eating it! I used less liquid so it was more like a thick hearty stew, and I absolutely loved it like that. I used barley instead of rice, and I think I would stick with the barley because of its wonderful texture. I had some leftover cooked sliced beef and sausage, so I used both in place of the meat in the recipe, and it was just fabulous. I added some tomato sauce on top as well, and cooked everything on high for exactly 4 hours. Everything was tender and delicious. I can't wait to make this again, and that'll be soon!
yamakarasu
-
This was amazing!! We just finished it!! I made exactly per recipe. The only thing I added was a scattering of caraway seeds. My mom always used these in her stuffed peppers so I decided to add. Also used brown rice. It was sooooooo satisfying and yummy! Will become part of our regular rotation for sure!! LOVE this so much!!
Julie M.
-
Wonder if i could use chicken broth? I have lots of that on hand...
Diane S.
-
I used the ground beef, V-8, and rice options, followed the recipe and added just a touch of marjoram and skipped the tabasco. This was a tasty and hearty soup and I will be making it again. So easy to throw together and enjoy when you come home. I can see why there are differences in the reviews as there are so many variations of stuffed cabbage. This one was very close to the taste of my mom's! Thanks for posting littleturtle. Made for Tis the Season for Giving.
ElaineAnn
-
Made this many times, and wanted to say ~ many more to come! Great, great, recipe. Easy to put together with items right on hand. Love the fact you leave the beef on top and stir until later. Used some ready "to-use" fresh tomatoes added in as well. Thank you!!!
Andi Longmeadow Farm
see 17 more reviews
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Tweaks
-
This deserves nothing less than 5 stars. I used 2lbs of ground beef (already cooked and frozen so just needed to defrost), 1 largish vadalia onion, vegetable bouillon instead of beef, brown rice and left out the tabasco sauce.I put it together last night and let it cook while we slept. Upon rising, DH stirred it and let it finish cooking while we go ready for work. We refrigerated during the day and warmed part of it up on the stove for dinner. YUMMMY! DH was thrilled as he was looking for the taste of a soup he had at a restaurant recently. This captured the essence but gave him a heartier 'meal' soup instead of a 'side soup'.Thanks for sharing this!!
Gabby LSW
-
This was SO good, I couldn't stop eating it! I used less liquid so it was more like a thick hearty stew, and I absolutely loved it like that. I used barley instead of rice, and I think I would stick with the barley because of its wonderful texture. I had some leftover cooked sliced beef and sausage, so I used both in place of the meat in the recipe, and it was just fabulous. I added some tomato sauce on top as well, and cooked everything on high for exactly 4 hours. Everything was tender and delicious. I can't wait to make this again, and that'll be soon!
yamakarasu
-
I loved everything about this soup/stew. I followed the directions and added barley instead of rice which i think lends a more creamy texture. I didnt have spenda but had Equal so added to packets. I also added more Tabasco sauce to taste at the end because we like more heat. Thank you!
MissPenny
RECIPE SUBMITTED BY
littleturtle
United States
- 29 Followers
- 507 Recipes
- 62 Tweaks
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