This week’s Menu Monday is a crock pot casserole that is quick, easy and delicious. While this recipe is not paleo, you can always leave out the rice and cheese to make it that way!
Ingredients
1 1/2 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
3/4 cup long grain white rice, uncooked (or brown rice)
1 head cabbage
1/3 Cup Water
1 1/2 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 1/2 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 3/4″x1.5″).
- Layer 1/2 of the meat mixture and 1/2 of the cabbage in the slow cooker. Repeat layers.
- Combine the remaining 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.
Click here for original recipe. Hope your family enjoys this as much as mine does! Happy Cooking!
