Click on a category to see more recipes in this category
Ingredients
4 Cups vegetable broth
3 Potatoes, peeled & diced
1 1/2 Cups cabbage, chopped
1 Leek, diced
1 Onion, chopped
2 Carrots, chopped
1/4 Cup parsley, chopped
2 Teaspoons salt
2 Teaspoons black pepper
1/2 Teaspoon caraway seeds
1 Bay leaf
1/2 Cup sour cream
Instructions
In a large bowl, combine the vegetable broth, potatoes, cabbage, leek, onion, carrots, and parsley. Pour the mixture into the crockpot. Stir in the salt, pepper, caraway seeds and bay leaf.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Remove the bay leaf before serving.
Combine the liquid from the stoneware with the sour cream in a small bowl. Add the mixture to the crockpot.