I love this recipe for Cabbage Roll Casserole. It is my go to meal for cold days and you have leftovers for days! I love cabbage rolls, but who has time for that? This is a deconstructed version and it is low carb and delicious! Check it out and give it a try!
CABBAGE ROLL CASSEROLE IN THE CROCK POT
1 1/2 pound ground beef (browned and drained)
1 medium onion, finely chopped (optional…can use dried, minced onion)
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 can (15 oz.) tomato sauce
1 1/2 cup water
2 cans tomato soup
1/2 cup long grain rice (or you can use one microwave container of brown rice)
1 medium head of shredded/diced cabbage
In a large skillet (or dutch oven…since you will be adding liquid later), combine beef, onion, garlic powder and pepper. Cook until browned.
Drain excess fat. Return to heat. Add tomato sauce, water and tomato soup. Mix well. Add rice. Stir to combine.
Place half the cabbage then half the meat mixture in the slow cooker. Top with remaining cabbage and then the rest of the meat mixture. Mix all together well with a large spoon. Push down the mixture to make sure everything is submerged in liquid. Add more water if needed.
Cook on HIGH for 4-6 hours.