Slow-Cooker Oxtail Soup Recipe
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Servings: 8 servings (3 quarts).
2 pounds oxtails, trimmed 2 tablespoons olive oil 4 medium carrots, sliced (about 2 cups) 1 medium onion, chopped 2 garlic cloves, minced 2 cans (14-1/2 ounces each) diced tomatoes, undrained 1 can (15 ounces) beef broth 3 bay leaves 1 teaspoon salt 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon pepper 6 cups chopped cabbage
