Cabbage Roll Casserole (Crock Pot Version)

By á-43407

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)

Preparation

Step 1

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.