Cabbage Soup Amish Slow Cooker 5-Ing. Combine 3 simple ingredients, such as diced tomatoes, with chopped green cabbage into the slow cooker to have a comfort meal that is my default dish when I am not.
Servings: 6
Ingredients
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1 medium head green cabbage (approximately 2 to 2 1/2 pounds), cored and cut up
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2 cans (14.5 ounces each) of diced tomatoes and their juices
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4 cups of low sodium chicken or vegetable broth
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1 medium yellow onion, chopped very fine
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1 teaspoon kosher salt, and more to taste
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1/2 teaspoon black pepper, or to taste (not included in 5 main ingredients, optional)
Cabbage Soup Amish: Instructions
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Make the cabbage – Take off all the hard outer leaves of the cabbage. Quarter the cabbage, peel off the core and cut the cabbage into bits. Set aside.
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Prepare the onion – Finely chop the yellow onion, peel it. Keep the pieces small so it melts into the broth.
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Layers in the slow cooker – Layer the chopped cabbage in the bottom of the 5- to 6-quart slow cooker, evenly spreading it out. Sprinkle the cabbage with chopped onion.
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Add tomatoes – Open the cans of diced tomatoes and pour them, with juices, evenly over the chopped cabbage and onion in the slow cooker.
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Seasoning and add broth – Add the chicken or vegetable broth and pour it over the tomatoes and cabbage. Add the kosher salt and black pepper if desired. No need to submerge completely; it will reduce as it cooks.
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Stir – Stir lightly with a large spoon so some tomatoes mix into the cabbage. No need to overmix.
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Turn on low or high – Cover the slow cooker. Bake on LOW for 6-8 hours or HIGH for 3-4 hours until the cabbage is tender and flavors are well mixed.
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Add seasoning and taste. Stir the soup and taste the broth. Add more salt or pepper if needed.
Serve it with bread, crackers, or your favorite side for a warm and cozy meal.