1 large cabbage head (rough chop)
1 bell pepper chopped
4 clovers of garlic chopped
2 cups chopped carrots
2 cups chopped celery
1 small chopped onion
1 large zucchini (rough chop)
1 thyme stem
2 rosemary stems
1 whole jalapeno
2- 14.5oz cans of stewed tomatoes (Italian)
1- 32oz carton of broth (low sodium recommended)
2 tsp cayenne pepper
Salt and black pepper to taste
(lean meat is optional)
Make sure all of your vegetables are washed and cup up. (See image below for recommended size)
I only use the inside clean leaves of cabbage.
Place you vegetables in the crockpot, then your salt, and peppers, then the tomatoes and last the broth. I put it in this order so that the broth can wash the flavors throughout everything. Cook on high for 4 hour.
If you add meat, cook it separate and add it in at the end. I cooked the salmon in the oven then added it to the finished stew.
This is a good recipe for dieters. The pepper kicks up the metabolism and the cabbage flushes excess fluid and helps with the digestive tract.