Ingredients:
1 ½ Lb Meatloaf Mix
1 Medium Yellow (Spanish) Onion Small diced
1 Tbsp Chopped Garlic
2 Cans Petit (small) diced tomatoes 14.5 ounces each
2 tbsp Vegetable base
½ head Small Green Cabbage Chopped
1 Cup Rice
½ Cup Ketchup
Salt and Pepper to taste
Slow cooker method:
Brown Meat in skillet. Add onions and cook for about 5 minutes until onions are tender. Add garlic and cook for an additional minute. Drain well. Place mixture in slow cooker and season with salt and pepper. Add cabbage. Turn cooker on to low.
Place tomatoes in crock pot and refill the empty cans with hot water. Dissolve base in cans and add to slow cooker. Refill the cans once more and add water to the soup. Add ketchup and cover. Cook for 10 hours on low. 1 hour before serving, add rice and stir. Once rice is cooked, serve and enjoy!
Stovetop method:
Brown Meat in skillet. Add onions and cook for about 5 minutes until onions are tender. Add garlic and cook for an additional minute. Drain well. Place meat mixture to a large pot over low heat. Season with salt and pepper.
Add cabbage. Place tomatoes in pot and refill the empty cans with hot water. Dissolve base in cans and add to pot. Refill the cans once more and add water to the soup. Add ketchup and cover. Cook for 4 simmering, stir occasionally. 1 hour before serving, add rice and stir. Once rice is cooked, serve and enjoy!