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Cabbage and Dill Hamburger Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Cutting Board

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, sliced
  • 2 medium potatoes, cubed
  • 4 cups chopped green cabbage
  • 1 (14.5 oz) can diced tomatoes
  • 4 cups beef broth
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Brown the ground beef in a skillet over medium heat, breaking it up as it cooks. Add the onion and garlic and cook until the onion softens.
  • Transfer the beef mixture to the slow cooker. Add the carrots, potatoes, cabbage, diced tomatoes, beef broth, salt, and pepper.
  • Stir everything together, cover, and cook on low for 7 to 8 hours until the vegetables are tender.
  • Stir in the fresh dill right before serving.

Notes

Add the dill at the very end so its flavor stays fresh instead of fading during the long cook. If the broth tastes too mild after cooking, a splash of Worcestershire sauce can deepen it without changing the main profile. Leftovers reheat well on the stovetop with a little extra broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet, Cutting Board