Slow Cooker Stuffed Cabbage Casserole is a hearty, filling casserole filled with ground beef, rice, tomato sauce and melted mozzarella cheese on top. It has all the flavor of stuffed cabbage, but is much easier to prepare.
PREP: 15 mins
COOK: 5 hrs 10 mins
Equipment
- 6-quart slow cooker
Ingredients
- ▢1 1/2 pounds lean ground beef
- ▢1 cup diced onion
- ▢1/2 cup diced green bell pepper
- ▢2 garlic cloves, minced
- ▢2 (14-ounce) cans fire-roasted diced tomatoes, undrained
- ▢1 (15-ounce) can tomato sauce
- ▢1 can condensed tomato soup
- ▢2 teaspoons Worcestershire sauce
- ▢1/2 teaspoon salt
- ▢1/2 teaspoon pepper
- ▢1/2 teaspoon dried thyme
- ▢1 beef bouillon cube, crumbled
- ▢3/4 cup long grain white rice, uncooked
- ▢1 medium head cabbage, coarsely chopped
- ▢1/2 cup water
- ▢1 1/2 cups shredded mozzarella cheese
Instructions
- Place a large nonstick pan over medium-high heat. Add ground beef, onion, and bell pepper. Crumble the beef. When there is almost no pink left, add garlic and cook for 1 minute.
- Add diced tomatoes, half the tomato sauce, half the tomato soup, and all of the Worcestershire sauce, salt, pepper, thyme, and bouillon cube. Stir to mix.
- Mix in the rice and remove from heat.
- Transfer half of the meat mixture to a 6-quart slow cooker. Layer half the cabbage on top. Repeat layers.
- Mix the remaining tomato sauce and tomato soup together with the water. Pour over cabbage.
- Place lid on crock pot and set to cook on LOW for 5 hours.
- Remove lid and sprinkle cheese on top. Place lid back on for 10 minutes to melt the cheese.
Nutrition
Calories: 544kcal
