Frank's Cabbage and Ground Beef Bake

By á-392

Ingredients

• 1 bag (16 ounces - about 6 cups) shredded cabbage and carrots
• 1 lb. extra lean ground beef (do not brown)
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 medium onion finely chopped
• 1 cup long grain rice
• 1 28 oz. jar chunky spaghetti sauce
• 1/2 cup water
• 1/4 tsp. dried basil leaves, crushed
• 1/4 tsp. seasoned salt

Details

Servings 6
Adapted from southernfood.about.com

Preparation

Step 1

Place half of the shredded cabbage in 5- to 6-quart slow cooker. Crumble ground beef over top. Sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper. Evenly distribute chopped onion, then rice over all. Top with remaining cabbage, salt and pepper. Combine spaghetti sauce, water, basil and seasoned salt; pour over cabbage. Cover and cook on low 5 to 6 hours or until rice is tender. Makes 6 servings.

I found the rice didn't cook properly so next time I make this I will just make the rice separately and then add after.