Beazell's Cook Book

Slow Cooker Cabbage Casserole by Lisa Dantin

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Slow Cooker Cabbage Casserole - Contributed by Lisa Dantin  




1 head cabbage, chopped (med - large) - I use pretty close to a full gallon Ziploc bag

1 1/2 pounds extra lean ground beef

1 medium onion , chopped fine

1 cup long grain rice, uncooked

1 (24-ounce) jar Ragu

1 can Rotel tomatoes

1/2 cup water

Beazell's Cajun Seasoning , salt and pepper to taste



Put one layer of chopped cabbage in the bottom of the slow cooker...a few handfuls. Layer 1/2 of the raw ground meat over this and 1/2 of the onion...sprinkle 1/2 cup of the rice and sprinkle generously with Beazell's Cajun Seasoning, salt and pepper.

Repeat above directions for your second layer. Mix Ragu, Rotel tomatoes and 1/2 cup of water. I put my water in the Ragu jar,  shake it good and then measure your 1/2 cup. Pour all this over your second layer and top with a little more down to make a little room (you may not use the whole gallon Ziploc of cabbage)...sprinkle again with your seasoning and put top on slow may not fit tightly at first. Put on low and cook for 5 1/2 - 6 hours...after 3 hours of cooking remove top and stir all ingredients to mix well. Continue cooking the remaining time.


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