CROCK POT RUTABAGA RECIPES RECIPES

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HEARTY CABBAGE-RUTABAGA SLOW COOKER SOUP RECIPE | ALLRECIPES



Hearty Cabbage-Rutabaga Slow Cooker Soup Recipe | Allrecipes image

An easy and delicious weekday meal; just throw the ingredients in your slow cooker in the morning and come home to a hot and ready meal. I find it difficult to keep my roommate from sneaking scoops before dinner! If you are watching your sodium intake, use reduced or no-sodium broth and you are set! Recipe serves 6 as a reasonable size main dish, just add buns or biscuits to make it a full meal.

Provided by NerakanDrac

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Vegetable Soup Recipes    Cabbage Soup Recipes

Total Time 5 hours 25 minutes

Prep Time 25 minutes

Cook Time 5 hours 0 minutes

Yield 6 servings

Number Of Ingredients 8

¼ large head cabbage, chopped
¼ large rutabaga, diced
1?½ cups uncooked orzo pasta
½ large onion, finely chopped
1 whole head garlic, peeled and minced
3 tablespoons chopped fresh dill
6 cups water
2 cups vegetable broth

Steps:

  • Place cabbage, rutabaga, orzo pasta, onion, garlic, dill, water, and vegetable broth in a slow cooker.
  • Cover the cooker and cook on Low until vegetables are tender and soup is thickened, 5 to 9 hours.

Nutrition Facts : Calories 236.2 calories, CarbohydrateContent 48.9 g, FatContent 1.1 g, FiberContent 4.5 g, ProteinContent 9 g, SaturatedFatContent 0.2 g, SodiumContent 181.9 mg, SugarContent 7.2 g

RUTABAGA | JUST A PINCH RECIPES



Rutabaga | Just A Pinch Recipes image

My father and my husband loves rutabaga very much and they loves to eat cornbread with it. They put rutabaga juice over cornbread. They are so delicious and tasty.

Provided by Lisa Johnson @georgiagirl48

Categories     Vegetables

Prep Time 45 minutes

Cook Time 3 hours

Yield 6

Number Of Ingredients 2

1 - rutabaga (about 1 1/2 - 2 pounds)
- salt and black pepper to taste

Steps:

  • Cut off each end of the rutabaga. Remove the waxy peel by carefully cutting down the sides of the vegetable. Once peeled, cut rutabaga into 1 inch cubes. Place cubed rutabaga into a medium-sized pot. Fill with cold water and sprinkle with kosher salt. Place pot over high heat and bring to a boil. Turn heat to medium-low and cover. Simmer for 2 – 3 hours (see note), until rutabaga reaches a rich orange color and easily splits into two pieces when pierced with a fork. Remove from heat and drain water. Season with freshly-ground black pepper. The rutabaga can be eaten as is, sprinkled with freshly-ground black pepper, or mashed and topped with a little butter — my father-in-law’s favorite way to enjoy rutabaga. Note: Cooking times differ – my rutabaga has been done in as little as 1 1/2 hours, and taken as long as 3 1/2 hours. I check for doneness periodically. The rutabaga reaches its best flavor once it’s fork-tender and deep in color.

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