Crock Pot Cabbage Beef Soup Recipes

Steps:

• In a skillet brown ground beef in vegetable oil. Drain well.
• Place chopped onion, carrots and celery in bottom of crock pot. Add garlic powder, brown sugar, worcestershire sauce, tomato sauce, tomatoes and cabbage.
• Add browned ground beef. Add salt and pepper to taste.
• Turn crock pot on to low and cook 6 to 7 hours.
• Serve and enjoy!

Steps:

• Chop the tomatoes and reserve the juice.
• Brown the beef with the onions.
• Drain the fat.
• Add the beef broth, beans, tomatoes, and juice and tomatoe paste if desired.
• Add the cabbage, and simmer till tender.
• Add salt and pepper.

Steps:

• Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.
• Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!

Steps:

• In a large skillet over medium high heat heat the oil and then add the beef, cooking until browned (10 minutes). Transfer beef to slow cooker.
• Add onions to skillet and cook until softened (5 minutes). Transfer to slow cooker with the remainder of the ingredients.
• Cover and cook on low for 8-10 hours.
• Remove bay leaf and serve.

Steps:

• Put meat and onion in crock pot and cover with beef broth and tomatoes.
• Cook on low for three hours.
• Add the rest of the ingredients.
• Cook on low for three hours.
• Add salt and pepper as needed.

Steps:

• Slice round steak into thin strips.
• Combine flour, salt, and pepper; coat meat with flour mixture.
• Heat oil in skillet and brown meat on all sides; transfer meat to crockery cooker.
• Add onions.
• In same skillet, add water, vinegar, and bouillon granules.
• Stir together, scraping browned bits from skillet; pour over meat and onions in crockery cooker.
• Cover and cook on LOW for 8 hours.
• About 15 minutes before serving, cut cabbage into 4 or 5 wedges.
• Cook in a 3 quart saucepan in a large amount of salted water until tender, 10 to 12 minutes; Drain well.
• Serve beef mixture over cabbage wedges.
• NOTE: I just add the cabbage to the crock pot over the beef and onions.
• I think it's more flavorful that way.
• You can bake this in the oven.
• Place in a covered casserole dish and bake@ 300 for 2 hours You should double water, vinegar, bouillon mixture if you choose to bake it.
• Check liquid during baking and add more if too dry.