Stuffed Cabbage Casserole
Source of Recipe
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1 lb. ground beef
1 small onion, chopped
4 C. chopped cabbage
1 medium green pepper, chopped
1 C. uncooked instant rice
1 C. water
1 can (6 oz) tomato paste
1 can (14 1/2 oz) diced tomatoes, undrained
1/2 C. ketchup
2 T. vinegar
1 to 2 T. sugar, optional
1 T. Worchestershire sauce
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
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In a skillet, brown beef and onion over medium heat until meat is no longer pink. Drain. Transfer to slow cooker, add cabbage, green pepper and rice.
In a bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over beef mixture; mix well
Cover and cook on low for 4-5 hours or until rice and vegetables are tender
Serves 4-6
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