- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h 30 m
- Serves
- 4-6
Ingredients
- 2 tbsp.
- olive oil
- 30 ml
- 2
- celery stalks, diced
- 2
- carrots, diced
- 1
- onion, minced
- 1
- garlic clove, minced
- 2 cups
- green cabbage, sliced
- 500 ml
- 6 cups
- chicken or vegetable broth
- 1.5 l
- 14 oz
- can stewed tomatoes, chopped
- 1 398 ml
- 1 cup
- orzo
- 250 ml
- 2
- sprigs of thyme, de-leafed
- Salt and pepper, to taste
- Toppings
- Parsley, chopped
- Grated parmesan
Directions
- Step 1
- In a pan set over medium-high heat, heat the olive oil and sauté the vegetables. Season with salt and pepper. Transfer to the slow cooker receptacle, then add the broth, stewed tomatoes, orzo, and thyme. Cook on low for 90 minutes.
- Step 2
- Before serving, sprinkle with parsley and parmesan.
