Ingredients
Scale
- 1/2 head cabbage, cut into small 1" cubes/pcs.
- 2/3 cup rice, uncooked, not instant
- 42 oz beef broth
- 1 tbsp worchestershire sauce
- 1 jar spaghetti sauce, 23 oz or so
- 19 oz tomato soup
- 1 lb ground sausage, or ground beef
- 1 small onion, diced
- 1 tbsp garlic salt
- 1 tsp oregano
- 1 tsp basil
Instructions
- Brown the ground beef and diced onion in a skillet over medium heat until the meat is fully cooked. Transfer to the slow cooker.
- In the slow cooker, add the beef broth, Worcestershire sauce, spaghetti sauce, tomato soup, and rice. Stir to combine all ingredients, except for the cabbage.
- Place the small cabbage pieces on top of the mixture and gently push them down into the soup.
- Cover and set the slow cooker to high for 4 hours. Serve hot, optionally garnished with grated parmesan cheese.
Notes
Feel free to substitute ground sausage with ground beef for a different flavor.
For an extra kick, consider adding some crushed red pepper flakes to the soup.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 1000mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.