Unstuffed Cabbage Casserole
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Serves/Makes: 6
Ready in: 2-5 hrs
- 1 pound ground beef
- 1 small onion, chopped
- 4 cups chopped cabbage
- 1 green bell pepper, chopped
- 1 can (15 ounce size) diced tomatoes, undrained
- 1 cup uncooked instant rice
- 1 cup water
- 1 can (6 ounce size) tomato paste
- 1/2 cup ketchup
- 2 tablespoons vinegar
- 1 tablespoon sugar
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
In a large skillet over medium heat, brown the beef and onion, stirring frequently to break up the beef. Cook until the beef is no longer pink and the onion is soft. Drain off any excess grease. Add the browned beef and onion to the crock pot. Add the cabbage, bell pepper, tomatoes, and rice. In a bowl, combine the water, tomato paste, ketchup, vinegar, sugar, Worcestershire sauce, salt, pepper, and garlic powder. Mix until smooth. Pour the mixture into the crockpot. Stir well to combine. Cover the crock pot and cook on low heat for 4-5 hours or until the rice and cabbage are tender.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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