1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

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%
detailed view... how is this calculated?

Crock Pot Stuffed Cabbage Soup

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

⁽¹²⁾ RATE IT NOW Print Recipe

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

1 tablespoon olive oil
1 1/2 lbs 90% lean ground beef or very lean stew meat
1 onion, finely chopped
28 ounces tomato juice or crushed tomatoes
2 beef bouillon cubes
2/3 cup barley or 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

Directions

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
Drain off the fat, and add the tomatoes, bouillon, barley, splenda, paprika, garlic, pepper, and tabasco; mix well.
3
Put the cabbage in the crock pot, and top with meat mixture (Do NOT stir); top with beef broth.
4
Cover and cook on LOW for 9 hours.
5
Stir soup well; continue to cook covered on LOW for another hour.

Questions about this recipe?

Featured Reviews for This Recipe

From: Targetgirl

On Oct 18, 2009

This has been in my cookbook for a while, and I finally got around to trying it. Love it! I added a bay leaf and some thyme and went with the barley. Simmered mine partially covered on the stovetop for about 3-4 hours instead of using a crockpot, too. Nice, warm and filling with the general flavors of stuffed cabbage. I'll definitely make this again. Thanks for sharing!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Debutante8

On Oct 17, 2009

LOVED IT!!! I used V-8 and regular sugar and it was delish! Easy too!

0 people found this review helpful

Was this review helpful to you? YES | NO

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

Was this review helpful to you? YES | NO

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

Was this review helpful to you? YES | NO

Read all 13 reviews