Stuffed Cabbage Soup

• 1 lb lean ground beef
• 1/2 - 1 lb ground lean pork
• 1/2 red onion, diced
• 1 (14 ounce) can stewed tomatoes, pureed in food processor (plain or Italian-style)
• 1 (14 ounce) can stewed tomatoes, whole (plain or Italian-style)
• 1 (10 ounce) bag coleslaw mix
• 1 (16 ounce) jar sauerkraut (found in the cold deli section)
• 8 cups water
• 8 teaspoons chicken bouillon
• 2 teaspoons tomato bouillon
• salt & pepper
• 1 cup barley

1. Brown ground beef, ground pork & onion in a skillet over medium high heat.
2. Pour meat into a large crockpot.
3. Add stewed tomatoes, coleslaw mx, sauerkraut, water, bouillon, salt & pepper.
4. Add the barley the last hour of cooking.
5. Slow-cook on low heat 4 to 8 hours.

lean ground beef, ground lean pork, red onion, tomatoes, tomatoes, coleslaw mix, water, chicken bouillon, tomato bouillon, salt, barley

Taken from www.food.com/recipe/stuffed-cabbage-soup-519878 (may not work)