As with so many of my recipes, a lot of this was "dump shit in the crockpot" and "clean out the fridge." Which it wasn't even intended to be! But that's ok. It smells (and tasted!) yummy.
1 smallish head of cabbage
1 cup brown rice
1 can diced tomatoes
1/2 jar spaghetti sauce (or just add another can of tomatoes)
1 chopped onion
1 chopped red bell pepper
1 to 1 1/2 pounds pork shoulder roast leftovers (totally optional!)
2 chicken or veggie bouillon cubes
6-8 cups water (or skip the bouillon and use stock)
Seasonings to taste
1) Chop cabbage: cut into quarters, cut out the stem portion, then slice each quarter into 1/4-1/2 inch strips. Cut pork roast into cubes.
2) Dump into crockpot: rice, tomatoes, cabbage, spaghetti sauce, onion, pepper, pork cubes. If you substituted an extra can of tomatoes instead of spaghetti sauce, and even if you didn't, you probably want to add some extra Italian seasonings here. Drop in 2-3 chicken bouillon cubes, and fill crockpot with water to about an inch below the lid line. Very carefully place lid on top of overflowing crockpot.
3) Turn on high and let cook for about 3 hours. Stir as soon as the cabbage has wilted enough that you can move things around (about 1 hour).
4) Taste test: you're checking the rice for doneness, and seeing if you need any additional seasoning (or broth for that matter, if it thickened too much for your taste). Let cook longer if needed, or set to warm and let people serve themselves when they're hungry (or, you know, in the case of small humans, serve for them and make them eat whenever you like).
This recipe is by nature gluten free, assuming you have GF bouillon or stock. It's also pretty low carb; you could easily cut the carbs further by using TVP instead of rice. Make it vegetarian by using veggie stock and no pork; this was intended to be a veggie recipe anyway (because it would have been a fine meal for Lent Fridays, even to add fish to it) but then we had leftover pork roast to use up. This is easily a low-processed-food meal; if you make your own stock, you can use 3 cups fresh tomatoes instead of canned, or use tomatoes you canned yourself.
All in all, not a bad soup!