Crockpot Beef, Carrot and Cabbage Casserole Recipe

Crockpot Beef, Carrot and Cabbage Casserole Recipe

6 c of cabbage & carrots; shredded
3/4 lb of ground beef (lean)
1/4 tsp of ground black pepper
1/2 tsp of salt
1 pc of onion (medium); chopped finely
1 canned spaghetti sauce (chunky low-fat, 26 oz)
1 c of long-grain rice
1/4 tsp of basil leaves; dried & pound
1/4 tsp of seasoned salt
1/2 c of water

Combine ground black pepper with salt in a small bowl. Mix well and set aside.

Combine the shredded carrots with the cabbage in a large bowl. Layer half of this mixture on the bottom of the crockpot. Spread all the beef on the vegetable mixture.

Sprinkle beef with pepper and salt mixture, to be followed by all of the onions. Top the onions with rice. Top the rice with the remaining vegetable mixture. Sprinkle with the remaining pepper and salt mixture.

Next, combine the spaghetti sauce with seasoned salt, water, and basil in another small bowl. Mix well. Pour the sauce over the last layer of vegetable mixture. Cover with lid. Set heat to low. Cook for approximately 5-6 hours (’til rice is cooked).

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