Meat and Cabbage Casserole
September 01, 2022
"This easy casserole is a favorite here. I have listed ground beef as the main meat in this recipe but you can use any ground lean red meat. I often use ground venison and it works wonderfully in this recipe."
- Serving Size: 1 (368 g)
- Calories 591.1
- Total Fat - 44.9 g
- Saturated Fat - 17.4 g
- Cholesterol - 116.6 mg
- Sodium - 1272.5 mg
- Total Carbohydrate - 17.2 g
- Dietary Fiber - 3.5 g
- Sugars - 7 g
- Protein - 30 g
- Calcium - 127.3 mg
- Iron - 4.3 mg
- Vitamin C - 89.4 mg
- Thiamin - 0.3 mg
Put 2 full cabbage leaves aside and chop the rest of the cabbage.
Finely chop the bacon and mix with the ground beef and rice; form into 12 meatballs and set aside.
Melt the butter in the crock pot over medium-high, add onion and half of the chopped cabbage.
Add a good sprinkle of salt and pepper.
Add the meatballs and pour the contents of the can of diced tomatoes over meatballs.
Add another good sprinkle of salt and pepper.
Add the remaining shredded cabbage, then top with the two cabbage leaves.
Whisk together the vegetable cocktail and ketchup and pour over the cabbage leaves.
Press down lightly with the back of a spoon to compact the contents of crock pot.
Cook on medium-high for 5 to 6 hours until cabbage is softened and meat is cooked through.
Spoon some of the juices over the top of leaves every couple of hours.
Please note, the cook time is simply a guideline may be different as not all crock pots cook the same.
Tips & Variations
No special items needed.