A very good cabbage roll casserole! I used 1 LB ground beef, 1 TBS dried onion, a few shakes each of garlic powder, seasoning salt, and pepper, 3 TBS worcestershire sauce, a 26 oz can of mushroom pasta sauce, 2 TBS brown sugar, 1 tsp lemon juice, an 11 oz can of tomato juice, 1 cup uncooked instant rice, and ½ head of cabbage. I browned up the meat, drained it, and added the next 5 ingredients. I then poured it into my 3-quart slow cooker and mixed in everything but the tomato juice, instant rice, and cabbage. I cooked it for around 4 hours on low, then added half the tomato juice. 2 hours later, I added the cabbage, rice, and remaining tomato juice. Around 45 minutes later, it was done but not overdone! My husband HATED the last cabbage roll casserole I made, but he really liked this (he likes adding a little extra lemon juice to his serving). Thanks for sharing, CSANDST1!
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