Crock Pot Cabbage Roll Casserole

Contributed By: John Yipp


2 lbs 93% lean ground beef
3 garlic cloves, minced
1 onion, diced
1 15 ounce can tomato sauce,divided
1 cup water
1 can condensed tomato soup
1 28 ounce can diced tomatoes,undrained
1 teaspoon paprika
1/2 teaspoon thyme
3/4 cup long grain white rice, uncooked
1 head cabbage
1 1/2 cups Mozzarella cheese
1/3 cup water


Brown beef, 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 about ¾ inch).
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 ? cup water. Pour over top of cabbage.
Cook on low 4-6 hours or just until rice is cooked. Once done, turn Crock Pot off, sprinkle mozzarella cheese on top and let sit 10 minutes to set and melt cheese. Add salt and pepper to taste.

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