Stuffed Cabbage Casserole
From the Kitchen of: Sammie
Source: Quick Cooking Magazine November/December 2000
1 pound ground beef
1 small onion, chopped
4 cups chopped cabbage
1 medium green pepper, chopped
1 cup uncooked instant rice
1 cup water
1 can tomato paste (6 oz.)
1 can diced tomatoes, undrained (141Ž2 oz.)
1Ž2 cup ketchup
2 tbsp. vinegar
1 to 2 tbsp. sugar, optional
1 tbsp. Worcestershire sauce
11Ž2 tsp. salt
1Ž2 tsp. pepper
1Ž4 tsp. garlic powder
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker; add cabbage, green pepper and rice. In a bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over beef mixture; mix well. Cover and cook on low for 4-5 hours or until rice and vegetables are tender.
Yield: 4-6 servings
From the Kitchen of: Sammie
Source: Quick Cooking Magazine November/December 2000
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In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker; add cabbage, green pepper and rice. In a bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over beef mixture; mix well. Cover and cook on low for 4-5 hours or until rice and vegetables are tender.
Yield: 4-6 servings
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