Patti's Cabbage Roll Soup

Serves: 8-10

It's been rainy and unfortunately both  hubby and I have had holiday colds accompanied by horrible coughing spells.  Thus, soup has been on our menu quite a bit this week!  This soup is sort of like an inside out cabbage roll.  You know, the rolls made from cabbage and stuffed with ground beef and rice, topped off with a tomato sauce?  Just throw it together and toss it in the slow cooker and it will stay warm for you all day long.  Serve with a wedge of skillet cornbread & you're all set.

INGREDIENTS:

1 pound lean ground beef

1 small onion, chopped

1 cup of cooked rice (I used brown Minute rice)

1-2 Tablespoons olive oil

1 head of cabbage, shredded

  OR 2 packages Cole Slaw Mix

48 ounces chicken or beef broth

1 can tomato soup, undiluted

2 cans diced tomatoes, undrained

1 15 ounce can green beans, drained (optional)

2 teaspoons Italian seasoning

2 Tablespoons Worcestershire sauce

2 Tablespoons Soy sauce

DIRECTIONS:

In a large skillet, brown ground beef in olive oil, until well browned and in small crumbles.

Add onion to the skillet with the beef and sauté until caramelized.

Put this mixture in the slow cooker.

In the same skillet, cook the cabbage or cole slaw mix in a bit of olive oil or butter over medium heat until the cabbage is tender.  Stir in the Worcestershire sauce and soy sauce and salt & pepper to taste.

Add the cabbage to the slow cooker, along with the rice, chicken or beef broth, tomato soup, diced tomatoes, green beans, and Italian seasoning.

Cook on low for 4 to 5 hours until hot and savory!