Slow Cooker Stuffed Cabbage Casserole
If you love stuff cabbage but not all the time and effort it takes to make it, you'll love this recipe! It's got plenty of cabbage, and hint of bacon, and it's simple to prepare.
Ingredients
- 1 cup instant rice you can omit this to make it low carb
- 1 tablespoon tomato paste
- two 14.5 oz cans fire roasted tomatoes drained
- 3 slices thick cut bacon cut into lardons
- 8 oz mushrooms chopped
- 1 onion finely chopped
- 1 lb ground pork
- ½ teaspoon thyme
- ½ head of cabbage stem removed, chopped into small bite sized pieces
Instructions
- Heat a nonstick skillet over medium heat, and cook your bacon until crisp. Once cooked, remove your cooked bacon and place on a paper towel lined plate.
- Drain some of the fat from the pan, then add your onions, mushrooms, and pork. Cook until the pork is browned and the vegetables are soft. Mix in your thyme, tomato paste, and bacon.
- To your slow cooker, add about ½ can of the tomatoes, ⅓ of the rice, ⅓ of the pork mixture, then ⅓ of the cabbage. Repeat this layering process two more times, saving the remaining can of tomatoes for the top.
- Cover, and cook for about 4 ½ hours on low.
Notes
This is great served alone, or along side some potato and onion pierogi.
Nutrition
Calories: 365kcalCarbohydrates: 20gProtein: 19gFat: 24gSaturated Fat: 8gCholesterol: 66mgSodium: 201mgPotassium: 555mgFiber: 3gSugar: 4gVitamin A: 115IUVitamin C: 31mgCalcium: 48mgIron: 2mg
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