Ingredients
1½lbslean ground beef,or pork, or a mixture of the two
3clovesgarlic,minced
1onion,diced
15oztomato sauce,divided
1cupwater
10.5oztomato soup,condensed
28oztomatoes,canned, diced, with juices
salt and pepper,to taste
1tsppaprika
1tspthyme
¾cupwhite rice,long grain, uncooked
1medium head cabbage
⅓cupwater
1½cupsmozzarella cheese,optional
Preparation
Brown the beef or pork, onion, garlic, and seasonings over medium heat until no pink remains. Drain.
Add 1 cup of tomato sauce, 1 cup of water, ½ can of tomato soup, and diced tomatoes to the beef.
Stir in the rice, and mix well until heated through. Remove from heat.
Chop the cabbage into 4 wedges and remove the core. Chop into chunks, about ¾x1.5-inch.
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 the cooker.
Combine the remaining tomato soup, remaining tomato sauce, and ⅓ cup of water. Pour over top of the cabbage.
Cook on Low 4 to 6 hours or just until rice is cooked. Once done, turn the slow cooker off, sprinkle cheese on top and let sit for 10 minutes to set and melt cheese.
