@ehh.liana:

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Tuesday 25 August 2026 07:07:47 GMT

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awaaa :

ga repost tapi aku disini

2026-08-25 08:47:31

310

matchalatte🪼🪸 :

ws udu wayah e nakal😛

2026-08-26 13:44:13

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c :

cukup di kenang bukan di ulang

2026-08-25 11:10:07

79

kesyhh :

2026-08-26 12:10:31

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￶￶ :

2026-08-26 05:56:32

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tiræ :

@c:cukup di kenang bukan di ulang

2026-08-25 22:36:51

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ta :

2026-08-26 09:50:49

1

ctmy~sterlinghtt🪼 :

2026-08-25 14:28:42

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putriaaaaaa🌟 :

@awaaa:ga repost tapi aku disini

2026-08-26 13:18:43

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syaa? :

2026-08-25 08:00:00

3

𝒌𝒆𝒊𝒊𝒌𝒆𝒄𝒚𝒐𝒐𝑶𝒐. . . :

@awaaa:ga repost tapi aku disini

2026-08-26 13:45:43

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★𝔠𝔬𝔨𝔩𝔞𝔱★𝔟𝔞𝔫𝔞𝔫𝔞★ :

2026-08-26 14:10:13

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⌑ ۫🍶 ⸼ׄ hanbo'gf ✩ :

GA REPOST TAPI AKU DISINI

2026-08-26 13:22:50

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raa :

di sini aja lah

2026-08-26 13:04:43

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k :

2026-08-26 12:57:04

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hann pulang ad keonho_ :

2026-08-26 13:45:34

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🖖 :

@ngta. ngerimen sng dirpst

2026-08-26 07:19:54

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Recipe Name Slow Cooker Beef and Cabbage Vegetable Soup Ingredients 1. Ground Beef – 1 1/2 lb 2. Green Cabbage – 1/2 large head, chopped 3. Yellow Onion – 1 medium, diced 4. Carrots – 2 medium, diced 5. Green Bell Pepper – 1 large, diced 6. Diced Tomatoes – 28 oz 7. Tomato Sauce – 15 oz 8. Beef Broth – 4 cups 9. Garlic – 4 cloves, minced 10. Worcestershire Sauce – 2 tbsp 11. Italian Seasoning – 2 tsp 12. Paprika – 1 tsp 13. Salt – 1 1/2 tsp 14. Black Pepper – 1/2 tsp 15. Olive Oil – 1 tbsp 16. Brown Sugar – 1 tbsp 17. Fresh Parsley – 2 tbsp, chopped Recipe 1. Heat the olive oil in a large skillet over medium-high heat, then add the ground beef and cook for 6–8 minutes, breaking it into small pieces until browned. 2. Add the diced onion, carrots, and green bell pepper to the skillet and sauté for 4–5 minutes until the vegetables begin to soften. 3. Stir in the minced garlic and cook for 30–60 seconds until fragrant, taking care not to burn the garlic. 4. Drain any excess grease from the browned beef mixture, then transfer the meat and vegetables to a 6-quart slow cooker. 5. Add the chopped cabbage to the slow cooker and spread it evenly over the beef mixture. 6. Pour in the diced tomatoes, tomato sauce, and beef broth, stirring gently to combine the ingredients without crushing the cabbage. 7. Add the Worcestershire sauce, Italian seasoning, paprika, salt, black pepper, and brown sugar, then stir thoroughly so the seasonings are distributed throughout the broth. 8. Cover the slow cooker and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the cabbage and carrots are tender and the flavors have developed. 9. Stir the soup gently during the final 30 minutes of cooking, making sure the cabbage is submerged in the rich tomato broth. 10. Taste the soup and adjust the salt and black pepper as needed, adding a little extra Worcestershire sauce if a deeper savory flavor is desired. 11. Turn off the slow cooker and allow the soup to rest uncovered for 5–10 minutes so the broth settles and the vegetables absorb more flavor. 12. Ladle the hot beef and cabbage soup into deep serving bowls, making sure each bowl contains plenty of ground beef, cabbage, and vegetables. 13. Garnish each serving with freshly chopped parsley and serve immediately with crusty bread or warm dinner rolls for dipping into the flavorful broth. Follow for more delicious and comforting slow cooker recipes!

Recipe Name Slow Cooker Beef and Cabbage Vegetable Soup Ingredients 1. Ground Beef – 1 1/2 lb 2. Green Cabbage – 1/2 large head, chopped 3. Yellow Onion – 1 medium, diced 4. Carrots – 2 medium, diced 5. Green Bell Pepper – 1 large, diced 6. Diced Tomatoes – 28 oz 7. Tomato Sauce – 15 oz 8. Beef Broth – 4 cups 9. Garlic – 4 cloves, minced 10. Worcestershire Sauce – 2 tbsp 11. Italian Seasoning – 2 tsp 12. Paprika – 1 tsp 13. Salt – 1 1/2 tsp 14. Black Pepper – 1/2 tsp 15. Olive Oil – 1 tbsp 16. Brown Sugar – 1 tbsp 17. Fresh Parsley – 2 tbsp, chopped Recipe 1. Heat the olive oil in a large skillet over medium-high heat, then add the ground beef and cook for 6–8 minutes, breaking it into small pieces until browned. 2. Add the diced onion, carrots, and green bell pepper to the skillet and sauté for 4–5 minutes until the vegetables begin to soften. 3. Stir in the minced garlic and cook for 30–60 seconds until fragrant, taking care not to burn the garlic. 4. Drain any excess grease from the browned beef mixture, then transfer the meat and vegetables to a 6-quart slow cooker. 5. Add the chopped cabbage to the slow cooker and spread it evenly over the beef mixture. 6. Pour in the diced tomatoes, tomato sauce, and beef broth, stirring gently to combine the ingredients without crushing the cabbage. 7. Add the Worcestershire sauce, Italian seasoning, paprika, salt, black pepper, and brown sugar, then stir thoroughly so the seasonings are distributed throughout the broth. 8. Cover the slow cooker and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the cabbage and carrots are tender and the flavors have developed. 9. Stir the soup gently during the final 30 minutes of cooking, making sure the cabbage is submerged in the rich tomato broth. 10. Taste the soup and adjust the salt and black pepper as needed, adding a little extra Worcestershire sauce if a deeper savory flavor is desired. 11. Turn off the slow cooker and allow the soup to rest uncovered for 5–10 minutes so the broth settles and the vegetables absorb more flavor. 12. Ladle the hot beef and cabbage soup into deep serving bowls, making sure each bowl contains plenty of ground beef, cabbage, and vegetables. 13. Garnish each serving with freshly chopped parsley and serve immediately with crusty bread or warm dinner rolls for dipping into the flavorful broth. Follow for more delicious and comforting slow cooker recipes!

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