Slow Cooker Cabbage Rice Food

SLOW COOKER CABBAGE ROLL CASSEROLE

Steps:

• Spary crock pot with nonstick cooking spray.
• Crumble the raw ground turkey (or beef) and spread along bottom of crock pot.
• Add the onions, green pepper, garlic, salt, pepper, thyme and cabbage.
• Pour the diced tomatoes over top.
• Mix the sugar into the tomato sauce and pour over everything. If you like more sauce, add another 8-oz or 15-oz can of tomato sauce.
• Cover and cook on low for about 8 hours or on high for about 4 hours.
• When done, remove lid and stir to mix well.

CROCK POT HAMBURGER CABBAGE CASSEROLE-REVISED

Steps:

• Place 3 cups or 1/2 bag of cabbage in bottom of crock pot.
• Brown beef with onions, garlic salt, and Italian mixed spices in non-stick skillet and drain.
• Put beef on top of cabbage, and then do the same with the rice.
• Top with remaining cabbage, and sprinkle with salt and pepper.
• Combine spaghetti sauce, water, tomatoes, basil, and seasoned salt in a bowl.
• Pour sauce mixture over top of cabbage.
• Cover and cook on HIGH for 4 to 5 hours.
• Makes 6 servings with each serving size being 1 1/4 heaping cups.
• For all Weight Watchers folks, this is 4 points per serving and is very filling.

RICE COOKER CABBAGE CASSEROLE

Steps:

• Mix all ingredients together in rice cooker.
• Serve when rice cooker goes off.

CROCK POT CABBAGE ROLL CASSEROLE

Steps:

• In a large skillet brown together the beef, onion, garlic, salt and pepper.
• Cook to done.
• Drain.
• Add to this the tomato sauce, 1/2 can of soup and mix well.
• Add the rice and water and mix well.
• In your crock pot layer 1/2 meat mixture, 1/2 cabbage.
• Repeat.
• Mix together the remaining soup and tomato juice.
• Slowly pour over mixture in crock.
• Cook on high for 4-6 hours, or low for 8-10 hours.

SLOW COOKER CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until leaves fall off head.
• Set aside 12 large leaves for rolls; drain well (refrigerate remaining cabbage for another use).
• Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
• In large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix.
• Crumble beef over mixture and mix well.
• Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf.
• Fold in sides, beginning from the cut end.
• Roll up completely to enclose filling; secure with toothpicks, if desired.
• Place cabbage rolls in a 3 quart slow cooker.
• Pour V8 juice over rolls.
• Cover and cook on low for 6-7 hours or until filling reaches 160 degrees F.
• Just before serving, sprinkle with salt and cheese, if desired.