Slow Cooker Cabbage Roll Casserole Recipes

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.

Steps:

• In a large skillet brown together the beef, onion, garlic, salt and pepper.
• Cook to done.
• Drain.
• Add to this the tomato sauce, 1/2 can of soup and mix well.
• Add the rice and water and mix well.
• In your crock pot layer 1/2 meat mixture, 1/2 cabbage.
• Repeat.
• Mix together the remaining soup and tomato juice.
• Slowly pour over mixture in crock.
• Cook on high for 4-6 hours, or low for 8-10 hours.

Steps:

• Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 1 can tomato sauce and next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat., Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top. , Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
• In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

Steps:

• Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside., In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well. , Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired., Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12-inch baking dish.
• Heat vegetable oil in a large skillet over medium-high heat; cook and stir ground beef until crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in onions, water, tomato sauce, garlic, salt and black pepper; bring to a simmer. Add rice, cover, and cook for 10 minutes.
• Spread half the shredded cabbage in prepared baking dish; cover with half the beef mixture. Repeat layers. Arrange bacon over final layer of beef. Cover baking dish with aluminum foil.
• Bake in preheated oven until bacon is crisp and cabbage is tender, about 1 1/2 hours.