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Categories:
onion garlic hot water chicken bouillon cubes cabbage baby carrots mushrooms frozen corn zucchini tomato sauce brown rice ketchup brown sugar vinegar thyme cinnamon black pepper ground cloves bay leaf
Viewed: 5 - Published at: 5 years agoIngredients
- 3/4 cup onion, chopped
- 1 teaspoon garlic, fresh and minced
- 3 cups hot water (or 3 cups vegetable broth and omit the boullion cubes)
- 2 chicken bouillon cubes
- 1 1/2 cups cabbage, shredded
- 4 baby carrots, sliced into 3 pieces each
- 1 1/2 ounces mushrooms (optional)
- 1/2 cup frozen corn (optional)
- 0.333 (14 5/8 ounce) can green beans, drained
- 1/2 medium zucchini, thickly sliced (optional)
- 4 ounces tomato sauce
- 1/8 cup brown rice, uncooked
- 1/8 cup ketchup
- 1/2 tablespoon brown sugar
- 1/2 tablespoon vinegar
- 1 teaspoon thyme
- 1/8 teaspoon cinnamon
- 1/8 teaspoon black pepper
- 1/16 teaspoon ground cloves
- 1/2 bay leaf
Method
- In a skillet coated with cooking spray; cook onions and garlic. Transfer into crock pot.
- Combine all other ingredients. Stir to mix.
- Cook over low heat 7-9 hours.