I have been so busy lately that I haven’t posted many recipes. I found this recipe last week on Recipezaar and wanted to make it this past weekend. I didn’t get a chance. The weather cooled and I wanted this comfort food. So, I left the recipe on the countertop as a subtle hint to Brett. He took the bait and made it today. It was nice coming home to the smell of this yummy casserole in the crock pot. I give this recipe a thumbs up for sure.

Brett made this recipe healthier by using 97% lean ground turkey instead of the beef. It does have some rice in the casserole. I know some people can not handle rice on a bariatric diet. The rice was very moist, soft and tender from the slow cooking. You might want to try eliminating the rice. I think the casserole would taste the same.

Crock Pot Stuffed Cabbage Casserole

1 lb ground beef
1/3 cup chopped onion
4 cups coleslaw mix
1 medium green pepper, chopped
1 cup uncooked instant rice
1 1/2 cups water
2 beef bouillon cubes
1 (6 ounce) can tomato paste
1 (14 1/2 ounce) can diced tomatoes, undrained
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

In a skillet, cook beef and onion over medium heat and drain. Transfer to crock pot and add slaw mix, green pepper and rice. In the microwave, dissolve bouillon cubes in water. In a bowl, combine the water and tomato paste and stir in the remaining ingredients. Pour over beef mixture and mix. Cover and cook on low for 4-5 hours or until rice and vegetables are tender.

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