Crock Pot Cabbage Roll Soup
Source of Recipe
Jo Gainey
List of Ingredients
12 large cabbage leaves
1 egg, well beaten
1/2 cup water
1/2 cup finely chopped onion
1 teaspoon salt
1 pound ground beef (and/or pork) (or use leftover roast)
1 can (15 oz) stewed tomatoes, broken up
1 32oz can tomato juice
6 packets splenda
1/4 cup lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
2 Tablespoons apple cider vinegar
Recipe
Spray container of your slow cooker with non-stick spray.
Immerse cabbage leaves in large kettle of boiling water for 3 minutes or
until limp; drain. Combine egg, water, onion, salt, pepper, and beef. Place
about 1/4 cup meat mixture in center of each loaf, fold in sides and roll
ends over meat--like a burrito. Use a toothpick to secure the edges. Place
in a prepared slow cooking pot. Combine tomatoes and tomato juice with
Splenda, lemon juice, vinegar, and Worcestershire sauce; pour over cabbage
rolls. Cover and cook on slow 7-9 hours. Makes 6 servings. Place 2 cabbage
rolls in the soup plate, and add the soup.
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