Elizabeth's Cabbage Roll Casserole

    1 pound ground beef
    1 med onion, chopped (½ cup)
    5 cups coleslaw mix
    ½ cup uncooked instant rice
    ¼ cup water
    2 teaspoons paprika
    ½ teaspoon salt
    ¼ teaspoon pepper
    1 can (15 ounces) chunky Italian-style tomato sauce
    Ingredient Substitution: No coleslaw mix on hand? Substitute 4½ cups shredded cabbage and 1 shredded carrot. If you own a food processor with a shredding attachment, this is a great time to use it.

  1. Cook beef and onion in slow cooker pot over medium heat, stirring occasionally, until beef is brown; drain.
  2. Mix beef mixture and remaining ingredients in a 6 quart slow cooker. (Cooker will be very full, but cabbage will cook down.)
  3. Cover and cook on low heat setting 4 to 6 hours or until cabbage is tender.

    Makes 6 servings.