My neighbor had an abundance of cabbage, so a group of us had a contest to see who could come up with the best cabbage dish. My vegetarian soup was the clear winner.
Ingredients
1 cup dried brown lentils, rinsed
1/2 cup medium pearl barley
3 medium carrots, chopped
2 celery ribs, chopped
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1 bottle (46 ounces) v8 juice
4 cups water
8 cups shredded cabbage (about 16 ounces)
1/2 pound sliced fresh mushrooms
3/4 teaspoon salt
Directions
Place first 8 ingredients in a 5- or 6-qt. slow cooker. Add cabbage. Cook, covered, on low until lentils are tender, 6-8 hours.
Stir in mushrooms and salt. Cook, covered, on low until mushrooms are tender, 15-20 minutes.
