Crock Pot Stuffed Cabbage Soup

By SMorrissey

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

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

Preparation

Step 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 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.