This first recipe also comes from Canada's Best Slow Cooker Recipes. It freezes really well and is basically the same ingredients as you'd find in cabbage rolls, but without the hassle.
Easy Cabbage Roll Casserole
1 1/2 lbs. lean ground beef or turkey (I've only ever used turkey)
2 medium onions, finely chopped
1 clove garlic, minced
1 tsp. salt
1/4 tsp. black pepper
1 small can (221 mL) tomato sauce
1 C water
1 can (284 mL) condensed tomato soup
1/2 C long grain rice
4 C shredded cabbage
1/3 C tomato juice or water
sour cream (optional)
1. In a large nonstick skillet over medium-high heat, combine ground beef, onions, garlic, salt and pepper; cook, breaking up meat with a spoon, until browned. Drain off any excess fat. Return to heat and add tomato sauce, water and half the can of tomato soup, mixing well. Add rice, stirring to combine.
2. Into prepared slow cooker, place half of meat mixture, then half of cabbage. Top with remaining meat mixture and remaining cabbage
3. In a bowl combine remaining tomato soup with tomato juice, mixing well. Pour into slow cooker. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until bubbling and heated through. Serve with sour cream.
Serves 6 to 8.
Pumpkin Coconut Soup
I can't quite recall where I stumbled across this soup recipe, though it's one of my favourite fall soups. I usually buy sugar pumpkins every year to put on our steps around Halloween. I then cook all of the pumpkins and freeze the pumpkin in batches to make this soup all winter. Or as I did this year, when I get really motivated, I just make mass batches of this soup and freeze the whole soup to last through the winter.
This recipe is much better when made with fresh rather than canned pumpkin. However, if you do use canned, be sure not to accidentally buy pumpkin pie filling, as it already has spices added to it. Also, I always find the soup a bit thick, so I add a bit more water or chicken broth than what the recipe calls for.
8 C of cooked pumpkin
2 medium onions
1 can light coconut milk
chicken broth (optional)
1 tsp. fresh ginger
salt and pepper to taste
1. Chop the onions and cook in a bit of butter or oil on low heat.
2. Mix together the cooked pumpkin, onions, coconut milk and 4 cups of water or chicken broth. Season to taste and let simmer for 30 minutes.
3. Add the ginger and blend to purée consistency.
Can be garnished with roasted pumpkin seeds.