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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 tablespoon(s) evoo |
1 1/2 pound(s) lean groud beef 90 |
1 medium onion chopped |
1 can(s) 28 oz crushed tomatoes |
2 cube(s) beef bouillion |
1/3 cup(s) barley rinsed and picked over |
2 teaspoon(s) splenda |
1 tablespoon(s) garlic minced |
1 teaspoon(s) pepper |
1/4 teaspoon(s) tabasco |
1/2 head(s) cabbage |
3 can(s) 14 1/2 beef broth |
Directions:
1. In medium stock pot over medium heat, combine oil, beef and onion. Cook about 8 minutes. Drain fat.
2. Add rest of ingredients except cabbage and beef broth. Mix and put aside.
3. Put cabbage in slow cooker, top with reserved beef mixture, don't stir, add beef broth - don't stir. Cover and cook on low 9 hours, stir will and cook for 1 mour hour.
4. If on high, cut time in half and less if half recipe.
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