Ingredients
- 1/4 of a substantial cabbage head, roughly chopped
- 1/4 of a sizable rutabaga, diced
- A generous 1 and a half cups of uncooked orzo pasta
- 1/2 of a big onion, finely chopped
- A whole head of garlic, peeled and minced
- 3 tablespoons of freshly chopped dill
- 6 cups of water
- 2 cups of flavorful vegetable broth
Step 1
In a slow cooker, combine a medley of cabbage, flavorful rutabaga, orzo pasta, aromatic onion, pungent garlic, fragrant dill, and a mixture of water and vegetable broth.
Step 2
Allow these ingredients to meld together and simmer gently on a Low setting until the vegetables reach a delectable tenderness and the soup achieves a rich, thick consistency, which typically takes about 5 to 9 hours.
Extra Tips & Suggestions
- 1. Keep your cabbage and rutabaga soup fresh and delicious by storing it in an airtight container. This will help retain the flavors and prevent any unwanted odors from seeping in.
- 2. For easy access and quick reheating, consider portioning out the soup into individual servings before storing. This way, you can simply grab a serving whenever you're craving a warm and comforting meal.
