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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!"
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    6 servings

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 until rice and vegetables are tender, 4-5 hours.
Nutrition Facts
1 cup: 295 calories, 10g fat (4g saturated fat), 50mg cholesterol, 815mg sodium, 34g carbohydrate (12g sugars, 5g fiber), 19g protein.

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