Crockpot Cabbage Roll Casserole
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This recipe has all the flavours you love in a traditional cabbage roll, in a slightly different form. Easy to throw together and let bubble away in the slow cooker.
Prep Time: 20 min
Cook time: 4 hr
Yield: 8 servings
1 pound lean ground beef or pork (or a mixture of the two)
3 cloves garlic minced
1 onion diced
1 650mL jar tomato sauce divided
1 cup water
2 284mL cans condensed tomato soup
1 540mL can diced tomatoes with juices
Salt & pepper to taste
1 tsp paprika
1 tsp thyme
3/4 cup long grain white rice uncooked
1 medium head cabbage
1/3 cup water
1 1/2 cups mozzarella cheese grated (optional)
Brown beef or pork, onion, garlic and seasonings over medium heat until no pink remains. Drain.
Add 1 cup tomato sauce, 1 cup water, 1 can of tomato soup and diced tomatoes to the beef.
Stir in rice, and mix well until heated through. Remove from heat.
Chop cabbage into 4 wedges and remove core. Chop into chunks.
Layer half of the meat mixture and half of the cabbage in the slow cooker. Repeat layers. Place half the meat and then half the cabbage in cooker.
Combine the second can of tomato soup, remaining tomato sauce and 1/3 cup water. Pour over top of cabbage.
Cook on low 4-6 hours or just until rice is cooked. Once done, turn slow cooker off, sprinkle cheese on top and let sit 10 minutes to set and melt cheese.
Zhuzh it up!
Serve with sour cream and maybe crumbled crispy bacon on top.
This recipe has been adapted from one on Spendwithpennies.com