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Stuffed Cabbage Casserole

Stuffed Cabbage Casserole
"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!"
6 ServingsPrep: 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.
© Taste of Home 2013

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Stuffed Cabbage Casserole (continued)

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.
© Taste of Home 2013