1 medium head of green cabbage, shredded
1/2 cup converted white rice
6 carrots, peeled and sliced
2 14 1/2 ounce cans chicken broth
1 cup water
1 15 ounce can tomato sauce
1 tablespoon plus 1 teaspoon dried dill weed
1/2 teaspoon seasoned salt
1/4 to 1/2 teaspoon freshly ground pepper
1 14 1/2 ounce can diced peeled tomatoes
In a 4 quart electric slow cooker, mix together the cabbage, rice, carrots, broth, water, tomato sauce, 1 tablespoon of the dill weed, the seasoned salt and pepper. Cover and cook on the low heat setting 7 to 8 hours or until the cabbage and rice are tender. Stir in the tomatoes with their liquid and the remaining 1 teaspoon dill weed. Serve immediately. Serves 8.
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