Stuffed Cabbage Casserole
1 pound ground beef
1 small onion, chopped
4 cups chopped cabbage
1 medium green pepper, chopped
1 cup uncooked instant rice
1 cup water
1 6 ounce can tomato paste
1 12 1/2 can diced tomatoes, undrained
1/2 cup ketchup
2 tablespoon vinegar
1 to 2 tablespoons sugar, optional
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker; add cabbage, green pepper and rice.
In a bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over beef mixture; mix well.
Cover and cook on low for 4 to 5 hours or until rice and vegetables are tender.
Makes 4 to 6 servings.
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My most prized heirloom is my great-grandmother's iron skillet.
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