Cabbage Roll Casserole (Crock Pot Version)
Crock Pot Cabbage Roll Casserole! Deliciously easy, this Cabbage Roll Casserole recipe cooks up in the slow cooker all day. All of the flavor without all of the fuss, this is sure to become a regular in your dinner rotation!
Foto: Spend With PenniesIngredients
- 1 ½ pounds lean ground beef (or ground pork, or a mixture of the two)
- 3 cloves garlic (minced)
- 1 onion (diced)
- 15 ounces tomato sauce (divided)
- 1 cup water
- 10.75 ounces condensed tomato soup (1 can)
- 28 ounces canned diced tomatoes (with juices)
- salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon dried thyme leaves
- ¾ cup long grain white rice (uncooked)
- 1 medium head cabbage
- ⅓ cup water
- 1 ½ cups shredded mozzarella cheese (optional)
Steps
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 ½ 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 ¾"x1 ½").
Layer ½ of the meat mixture and ½ 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 ⅓ 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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