Crockpot Cabbage Roll Casserole Recipe

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.