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Stuffed Cabbage Casserole Recipe

100% would make again

"I came up with this recipe because I love the taste of cabbage rolls, but don't always have the time to prepare them," writes Joann Alexander from Center, Texas. "My version uses the same ingredients in a simpler manner for hearty results everyone enjoys!"

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6 Servings
Prep: 20 min. Cook: 4 hours

Ingredients

1 pound ground beef
1/3 cup chopped onion
4 cups chopped cabbage
1 medium green pepper, chopped
1 cup uncooked instant rice
1 cup water
1 can (6 ounces) tomato paste
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup ketchup
2 tablespoons cider vinegar
1 to 2 tablespoons sugar, optional
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker; add cabbage, green pepper and rice.
In a large bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over beef mixture; mix well. Cover and cook on low for 4-5 hours or until rice and vegetables are tender. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 295 calories, 10 g fat (4 g saturated fat), 50 mg cholesterol, 815 mg sodium, 34 g carbohydrate, 5 g fiber, 19 g protein.

Stuffed Cabbage Casserole published in Quick Cooking November/December 2000, p49

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