Ingredients
1 pound ground beef1 medium onion, finely chopped1/2 medium head cabbage, coarsely shredded (about 5 cups)1 large carrot, chopped1-1/4 teaspoons salt1 teaspoon pepper1 carton (32 ounces) beef broth2 cans (8 ounces each) roasted garlic tomato sauce1 can (14-1/2 ounces) diced tomatoes, undrained2 cups fresh or frozen corn (about 10 ounces), thawed1/2 cup medium pearl barley
Preparation
In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer beef mixture to a 5-qt. slow cooker.
Stir in cabbage, carrot, salt, pepper, broth, tomato sauce and tomatoes. Cook, covered, on low 6 hours.
Stir in corn and barley; turn up to high and cook until barley is tender, about 1 hour.
