Stuffed Cabbage Casserole
TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 6 servings.
"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!"
Ingredients
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1 pound ground beef
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1/3 cup chopped onion
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4 cups chopped cabbage
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1 medium green pepper, chopped
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1 cup uncooked instant rice
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1 cup water
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1 can (6 ounces) tomato paste
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1/2 cup ketchup
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2 tablespoons cider vinegar
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1 to 2 tablespoons sugar, optional
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1 tablespoon Worcestershire sauce
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1 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon garlic powder
Directions
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1.
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.
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2.
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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