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Elizabeth's Cabbage Roll Casserole - West Bend

Elizabeth's Cabbage Roll Casserole

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Full Recipe Details


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.

Cooking Process

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


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