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Nutrition Facts

Serving Size 1 (654g)

Recipe makes 6 servings

The following items or measurements are not included below:

2 teaspoons Splenda sugar substitute

Calories 406
Calories from Fat 149 (36%)
Amount Per Serving %DV
Total Fat 16.6g 25%
Saturated Fat 5.1g 25%
Monounsaturated Fat 6.7g
Polyunsaturated Fat 1.1g
Trans Fat 0.7g
Cholesterol 75mg 25%
Sodium 2269mg 94%
Potassium 1205mg 34%
Total Carbohydrate 33.0g 11%
Dietary Fiber 8.2g 32%
Sugars 11.5g
Protein 34.5g 69%

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Crock Pot Stuffed Cabbage Soup

Recipe #118475 | ½ day | 15 min prep | add private note

By: littleturtle
Apr 22, 2005

A nice, easy dinner served with buttered rye bread. The wonderful flavor of stuffed cabbage without all the fuss.

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    In a pot, warm the oil over medium heat, and saute beef and onions until onions are soft and beef is browned (8 minutes).
  2. 2
    Drain off the fat, and add the tomatoes, bouillon, barley, splenda, paprika, garlic, pepper, and tabasco; mix well.
  3. 3
    Put the cabbage in the crock pot, and top with meat mixture (Do NOT stir); top with beef broth.
  4. 4
    Cover and cook on LOW for 9 hours.
  5. 5
    Stir soup well; continue to cook covered on LOW for another hour.

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Featured Reviews for This Recipe

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From: Michele Lee

On Feb 11, 2009

Love, Love, Love this soup!!! The only thing I did different was to use regular sugar (and more of it) & lemon juce, so that it had the sweet & sour flavor that I get when I make stuffed cabbage. This one is a definate keeper and I will be making this often!!!Thanks.

1 person found this review helpful

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  • From: Todd Feldt

    On Dec 3, 2008

    WE LOVED IT! Thanks! I cooked this in a crock pot all day and turned out great! I used some Spicy V8 for a added kick!

    0 people found this review helpful

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  • From: LB in Middle Georgia

    On Mar 6, 2009

    Personal taste doesn’t make a recipe bad so I will not rate this but instead tell you our experience. I followed this recipe except for the Tabasco sauce, I was out. I used another hot sauce that my 16 year old son suggested; he is a large consumer of hot sauce. Oh and I used regular sugar. The recipe was simple enough and it smelled good all day when it was cooking. It really is a beautiful dish, I am including a picture, the texture was nice and I personally liked the barley. Though it was not suited to our taste, after the first bite there was a particular sweet flavor that none of us liked, it wasn’t bad just not what we are use too.

    2 people found this review helpful

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  • From: yamakarasu

    On Jan 17, 2007

    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!

    2 people found this review helpful

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  • Read all 11 reviews

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