CABBAGE ROLL CASSEROLE CROCK POT RECIPES
SLOW COOKER CABBAGE ROLL CASSEROLE RECIPE - FOOD.COM
Yummy and less work than the real cabbage rolls. There is no rice in this recipe, because I don't like rice in my cabbage rolls.
Total Time 8 hours 10 minutes
Prep Time 10 minutes
Cook Time 8 hours
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Spary crock pot with nonstick cooking spray.
- Crumble the raw ground turkey (or beef) and spread along bottom of crock pot.
- Add the onions, green pepper, garlic, salt, pepper, thyme and cabbage.
- Pour the diced tomatoes over top.
- Mix the sugar into the tomato sauce and pour over everything. If you like more sauce, add another 8-oz or 15-oz can of tomato sauce.
- Cover and cook on low for about 8 hours or on high for about 4 hours.
- When done, remove lid and stir to mix well.
Nutrition Facts : Calories 199.5, FatContent 6.3, SaturatedFatContent 1.6, CholesterolContent 52.2, SodiumContent 542.8, CarbohydrateContent 20, FiberContent 6.1, SugarContent 11.6, ProteinContent 18.8
ONE SKILLET CABBAGE ROLL CASSEROLE - CATHERINE'S PLATES
Provided by Catherine's Plates
Number Of Ingredients 12
Steps:
- In a large pot or dutch oven add 2 TBS of cooking oil and heat to a medium high. Place diced onion into pot. Cook for 3-4 minutes to softened.
- Add ground beef to pot and brown until cooked through. Drain if needed.
- Add cabbage, tomato sauce or soup, water, uncooked rice, rotel tomatoes, chicken broth, minced garlic, salt & pepper.
- Mix well and bring to a boil. Lower temperature to a medium low and cook for 20 minutes with a lid on. Check for doneness of rice and tenderness of cabbage. (Keep lid on for 20 minutes without removing)
- Sprinkle 1 cup of cheddar cheese over your casserole. Place lid on for 2 minutes to melt cheese.
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Calories 398.3 calories per serving
- Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.
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