I have two very sad pieces of news:
1. My mom ate all my left over Lazy Cabbage (un)Roll Casserole.
2. I didn't get a chance to take a picture before she ate it.
The good news is, this dish is REALLY REALLY good. So good, it prompted my mom to steal from my fridge, a rather large tupperware container full of it. Then she e-mailed me asking for the recipe because she was telling the ladies at work how good it was and now they want to make it too.
All the taste without the hassle.
- 1lb (16oz) pkg coleslaw mix or 1/2 whole green cabbage, sliced thin
- 1 lb lean ground beef
- 4 cloves garlic, minced
- 1 large onion, diced
- 1 1/2 cups brown rice, uncooked
- 1 28oz can diced tomatoes
- 2 cans tomato soup
- 4 tbsp sucanat (or brown sugar)
- 2 cups water
1. Brown the ground beef in a saute pan. Drain excess fat. Mix in garlic. Set aside.
2. In a large bowl, mix together diced tomatoes, tomato soup, sucanat and water.
3. Place coleslaw/cabbage in the bottom of your slow cooker. Using the whole bag of coleslaw mix may seem like a lot of cabbage, but it will wilt down. Layer ground beef over top of coleslaw. Follow with onions and rice. Pour tomato mixture and water over top. Add a bit more water if it looks too thick. DO NOT STIR MIXTURE.
4. Set slow cooker to high for 4.5 hours.
5. Once cooked, stir well to mix.
6. Top with a bit of shredded cheese or a dollop of sour cream. Freezes well too!
I used a 6 quart slow cooker. If yours is smaller, reduce the amount or make it in batches and freeze the left overs. To reduce the amount, use 1/2 bag of coleslaw, 1 cup rice, 1 can on tomato soup, 1 cup of water and 3 tbsp sucanat. Leave all other amounts the same.