Elizabeth's Cabbage Roll Casserole
Makes 6 servings.
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.
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.
- West Bend Admin