crock pot cabbage roll casserole
This Crock Pot cabbage roll casserole is deliciously layered with seasoned ground beef, crushed tomatoes, rice, chopped green cabbage, cheddar, and Monterey Jack cheese. It provides at least six servings, and it is one of my husband’s favorite dishes.
prep time
20 Min
cook time
6 Hr
method
Slow Cooker Crock Pot
yield
6 serving(s)
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
- 2 tablespoons brown sugar
- 1 can crushed tomatoes (28 oz)
- 1 cup low-sodium beef broth
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- 1 cup long grain white rice
- 1 large head green cabbage, chopped
- 1 1/2 cloves shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
How To Make crock pot cabbage roll casserole
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Step 1Brown the ground beef in a large skillet over medium heat. When the ground beef is about halfway browned, add the onion and cook until the beef is browned and the onion is soft. Reduce the heat to low and add the garlic. Cook for 1 minute while stirring. Drain any excess grease.
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Step 2Stir in the paprika, onion powder, ground cayenne pepper, brown sugar, crushed tomatoes, and beef broth. Season with salt and pepper to taste.
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Step 3Stir in the long grain rice.
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Step 4Add half of the beef mixture to the Crock Pot, followed by half of the chopped cabbage, then the remaining beef mixture, and the remaining cabbage.
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Step 5Cover and cook on low for 4-6 hours or until the rice and cabbage are tender.
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Step 6Sprinkle with cheddar and Monterey Jack cheese, and cover for 10 minutes or until the cheese is melted.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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