Elizabeth's Cabbage Roll Casserole

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.

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