A twist to the classic cabbage soup recipe. Vegetable tomato base loaded with lean ground beef, frozen vegetables, shredded cabbage, and seasonings! This is a cabbage soup that is actually delicious!
In a large saute pan, brown and cumble gound beef, onion, and salt over medium-high heat until no longer pink. Add garlic and cook 30 seconds longer. Drain.
Spray insert of the slow cooker with cooking spray. Add cooked ground beef mixture to the slow cooker. Add remaining ingredients. Cover with lid and cook on LOW heat for 5-7 hours.
This also stays really well on the 'warm' function if you're not home yet or eating later.
*** I always add the V8 juice + stewed tomatoes into a blender and blend until smooth, then add into the slow cooker. This way you get the flavor from the stewed tomatoes but not the big chunks. Or just add the tomatoes into the slow cooker and skip the blender. Works well either way.
I use the pre-shredded cabbage that you can find by the bagged salad mixes in the produce section of the grocery store.
I have found that 1 tablespoon of Worcestershire is perfect. But if you love it then add 2 tablespoons, or if you know you're sensitive to the taste then go for 2 teaspoons.
If you don't like chunks of tomato in the soup (from the stewed tomatoes) then add the V8 juice + the can of stewed tomatoes into a blender and blend until smooth. Then add into the slow cooker.