Crock Pot Cabbage Casserole

Ingredients:

• 1½ lbs lean ground beef or pork (or a mixture of the two)
• 3 cloves garlic , minced
• 1 onion, diced
• 1 (15oz) can tomato sauce, divided
• 1 cup Water
• 1 can condensed tomato soup
• 1 (28 oz) can diced tomatoes, undrained
• Salt & Pepper to taste
• 1 teaspoon paprika
• 1 teaspoon thyme
• ¾ cup long grain white rice, uncooked
• 1 head cabbage
• ⅓ Cup Water
• 1½ cups Mozzarella cheese (optional)

 Instructions:

1. Brown beef or pork, onion, garlic and seasonings over medium heat until no pink remains. Drain.
2. Add 1 cup tomato sauce, 1 cup water and ½ can of tomato soup and diced tomatoes to the beef.
3. Stir in rice, and mix well until heated through. Remove from heat.
4. Chop cabbage into 4 wedges and remove core. Chop into chunks (mine were about ¾"x1.5").
5. Layer ½ of the meat mixture and ½ of the cabbage in the slow cooker. Repeat layers.Place half the meat and then half the cabbage in cooker.
6. Combine the remaining tomato soup, remaining tomato sauce and ⅓ cup water. Pour over top of cabbage.
7. Cook on low 4-6 hours or just until rice is cooked. Once done, turn slow cooker off, sprinkle cheese on top and let sit 10 minutes to set and melt cheese.