Sarah Kay Cooks: Cabbage Roll Casserole!

In my effort to eat healthy and continue to lose weight, I am trying new recipes and cooking- which is a stretch for me to say the least! Every year for Christmas dinner, my mama makes the best cabbage rolls. They are out of this world good! It takes her a whole day to prep them- to boil all the cabbage, cook the meat and what not and then to roll them- a big process. Needless to say, this is why she only makes them once a year.

The other day I had a huge craving for some cabbage rolls and I found a compromise- the Cabbage Roll Casserole. It is basically a deconstructed cabbage roll. My mom helped me find the perfect recipe with a few modifications for my diet and the fact that I am not a cooking expert by any means…ha! It turned out perfect! Cut up some cabbage, brown some meat, add a few things, in the crock pot it went and bam- it was delicious!!!!!!

Here is the recipe, try and enjoy!

CABBAGE ROLL CASSEROLE IN THE CROCK POT
Ingredients
1 1/2 pound ground beef (browned and drained)
1 medium onion, finely chopped (optional…can use dried, minced onion)

1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 can (15 oz.) tomato sauce
1 1/2 cup water
2 cans tomato soup
1/2 cup long grain rice (or you can use one microwave container of brown rice)
1 medium head of shredded/diced cabbage

Directions
In a large skillet (or dutch oven…since you will be adding liquid later), combine beef, onion, garlic powder and pepper. Cook until browned.

Drain excess fat. Return to heat. Add tomato sauce, water and tomato soup. Mix well. Add rice. Stir to combine.

Place half the cabbage then half the meat mixture in the slow cooker. Top with remaining cabbage and then the rest of the meat mixture. Mix all together well with a large spoon. Push down the mixture to make sure everything is submerged in liquid. Add more water if needed.

Cook on HIGH for 4-6 hours.