Meat and Cabbage Casserole
Recipe: #39447
September 01, 2022
Categories: Ground Beef, Game, Cabbage Native American, One-Pot Meal, Slow Cooker, Venison, more
"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."
Original is 4 servings
Ingredients
Nutritional
- 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
Step by Step Method
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.
Tips
No special items needed.
2 Reviews
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