Cabbage Roll Casserole (Crock Pot Version)

Cabbage Roll Casserole (Crock Pot Version)
Cabbage Roll Casserole (Crock Pot Version)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    lbs. lean ground beef or pork (or a mixture of the two)

  • 3

    cloves garlic , minced

  • 1

    onion, diced

  • 1

    (15 oz.) can tomato sauce, divided

  • 1

    cup Water

  • 1

    can condensed tomato soup

  • 1

    (28 oz.) can diced tomatoes, undrained

  • Salt & Pepper to taste

  • 1

    t paprika

  • 1

    t thyme

  • 3/4

    cup long grain white rice, uncooked

  • 1

    head cabbage

  • 1/3

    cup Water

  • 1 1/2

    cups Mozzarella cheese (optional)

Directions

Brown beef or pork, onion, garlic and seasonings over medium heat until no pink remains. Drain. Add 1 cup tomato sauce, 1 cup water and 1/2 can of tomato soup and diced tomatoes to the beef. Stir in rice, and mix well until heated through. Remove from heat. Chop cabbage into 4 wedges and remove core. Chop into chunks (mine were about 3/4″x1.5″). Layer 1/2 of the meat mixture and 1/2 of the cabbage in the slow cooker. Repeat layers. Place half the meat and then half the cabbage in cooker. Combine the remaining tomato soup, remaining tomato sauce and 1/3 cup water. Pour over top of cabbage. Cook on low 4-6 hours or just until rice is cooked. Once done, turn slow cooker off, sprinkle cheese on top and let sit 10 minutes to set and melt cheese.

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