Crock Pot Cabbage Roll Casserole

• Gluten free

• Meat

  • 1 1/2 lbs Ground beef or pork, lean

• Produce

  • 3 cloves Garlic
  • 1 Head cabbage
  • 1 Onion
  • 1 tsp Thyme
  • 1 (28 oz can Tomatoes

• Canned Goods

  • 1 can Tomato soup, Condensed

• Condiments

  • 1 (15oz can Tomato sauce

• Pasta & Grains

  • 3/4 cup White rice, long grain

• Baking & Spices

  • 1 tsp Paprika
  • 1 Salt & pepper

• Liquids

  • 1 1/3 cup Water

Found on spendwithpennies.com

Description

Ingredients

• 1½ lbs lean ground beef or pork (or a mixture of the two)
• 3 cloves garlic , minced
• 1 onion, diced
• 1 (15oz) can tomato sauce, divided
• 1 cup Water
• 1 can condensed tomato soup
• 1 (28 oz) can diced tomatoes, undrained
• Salt & Pepper to taste
• 1 teaspoon paprika
• 1 teaspoon thyme
• ¾ cup long grain white rice, uncooked
• 1 head cabbage
• ⅓ Cup Water
• 1½ cups Mozzarella cheese (optional).

Directions

• Brown beef or pork, onion, garlic and seasonings over medium heat until no pink remains. Drain.
• Add 1 cup tomato sauce, 1 cup water and ½ 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 (mine were about ¾x1.5).
• Layer ½ of the meat mixture and ½ of the cabbage in the slow cooker. Repeat layers.Place half the meat and then half the cabbage in cooker.
• Combine the remaining tomato soup, remaining tomato sauce and ⅓ 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.