1 medium head cabbage, washed and shredded
1 13-inch round slow cooker
3 tablespoons beef broth
4 carrots, sliced
1 onion, peeled and sliced
salt and dried pepper to taste
3 teaspoons salt
4 ounces (4 large) roma (plum) tomatoes, thinly sliced
1 cup dry white wine flavored mineral water
1 (4.5 fluid ounce) can frozen tomato juice concentrate
2 cloves garlic, chopped
salt and pepper to taste
Preheat oven to 300 degrees F (150 degrees C), and pre-brown cabbage.
In a Dutch oven, mix the cola mixture with the soup mixture. Place the slices in a shallow dish or bowl, and sprinkle salt over the tops. Spoon raisins (if any) and tomatoes on top, and top with a spoonful of finely chopped garlic.
Bake in preheated oven for 30 minutes or until cabbage is tender.