Meat and Cabbage Casserole

Step 1: Put 2 full cabbage leaves aside and chop the rest of the cabbage.

Step 2: Finely chop the bacon and mix with the ground beef and rice; form into 12 meatballs and set aside.

Step 3: Melt the butter in the crock pot over medium-high, add onion and half of the chopped cabbage.

Step 4: Add a good sprinkle of salt and pepper.

Step 5: Add the meatballs and pour the contents of the can of diced tomatoes over meatballs.

Step 6: Add another good sprinkle of salt and pepper.

Step 7: Add the remaining shredded cabbage, then top with the two cabbage leaves.

Step 8: Whisk together the vegetable cocktail and ketchup and pour over the cabbage leaves.

Step 9: Press down lightly with the back of a spoon to compact the contents of crock pot.

Step 10: Cook on medium-high for 5 to 6 hours until cabbage is softened and meat is cooked through.

Step 11: Spoon some of the juices over the top of leaves every couple of hours.

Step 12: Please note, the cook time is simply a guideline may be different as not all crock pots cook the same.