Prep: 15 mins
Cook: 7 hrs
1 lb cabbage, chopped
1 large clove garlic, minced
½ t dried basil
½ t black pepper
Kosher salt, to taste
2 cups tomato juice
2 T tomato paste
½ cup sliced carrots
1 medium onion, diced
2 cups beef bone broth,
3 small zucchini, diced
2 cups fresh spinach
Optional: Garnish with crumbled bacon.
Add the cabbage, garlic, basil, pepper, kosher salt, tomato juice, tomato paste, and carrots to a 6-quart slow cooker. Stir to combine.
In a small frying pan over medium heat, Add the chopped onions, and simmer until golden, about 10 minutes.
Deglaze the pan with ½ cup beef bone broth, and pour the mixture, along with the remaining beef bone broth, over the vegetables in the slow cooker.
Cover and cook on LOW for about 6½ hours, or until the vegetables are tender.
Add the diced zucchini, and cook for another 30 minutes to soften the zucchini.
In the last 10 minutes, add the fresh spinach to the slow cooker.
Top with the optional crumbled bacon, and enjoy.