Cabbage Roll Casserole

• 1 ½ lbs ground beef (or venison)
• 2 onions
• 1 clove garlic
• 1 tsp salt
• ¼ tsp pepper
• 1 can tomato soup (or 1 can tomato sauce)
• 1 C water
• ½ C uncooked rice
• 4 C shredded cabbage

1. Chop onion and mince garlic.
2. Brown beef, onion, and garlic together.
3. Mix in tomato soup, salt, pepper, water and rice. Bring to a boil & simmer for 20 min.
4. Layer cabbage, rice mixture, cabbage, rice mixture in a greased casserole dish and cook, covered, at 350 degrees for 1 hour.

Variations:

• Use 1 cup cooked rice instead of the dry rice & water.
• Substitute tomato juice for the tomato soup and water.
• Bagged “coleslaw” mix could be used, but is usually more expensive than buying cabbage & shredding it.
• The entire casserole could be cooked on low in the crockpot for 4 hrs.

Found On: Frugal Upstate