Crockpot Cabbage Roll Casserole
Ingredients1 large head of cabbage, chopped1 pound ground beef or turkey1 cup uncooked rice1 onion, chopped2 cloves garlic, minced1 can (28 ounces) crushed tomatoes1 can (15 ounces) tomato sauce1 tablespoon Worcestershire sauce1 teaspoon dried oregano1 teaspoon dried basilSalt and pepper to taste1 cup shredded cheese (optional)InstructionsIn a large skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain any excess fat and set aside.In the same skillet, add the chopped onion and garlic, sautéing for 2-3 minutes until the onion is translucent.In a large bowl, combine the cooked meat, sautéed onion and garlic, uncooked rice, crushed tomatoes, tomato sauce, Worcestershire sauce, oregano, basil, salt, and pepper. Mix well.Layer half of the chopped cabbage in the bottom of the crockpot. Spoon half of the meat mixture over the cabbage. Repeat with the remaining cabbage and meat mixture.Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the cabbage is tender and the rice is cooked through.If desired, sprinkle shredded cheese on top during the last 30 minutes of cooking, allowing it to melt.NotesAdding cheese will make it richer; choose a sharp variety for more flavor.You can substitute brown rice for white rice, but increase cooking time slightly.Adjust seasoning according to taste after combining all ingredients.