This cabbage roll casserole is tasty and much easier than making the real thing.
1 1/2 pounds (750 g) lean ground beef or turkey
2 onions finely chopped
1 clove garlic, minced
1 tsp (5 ml) salt
1/4 tsp (1 ml) freshly ground black pepper
1 can (7 1/2 oz or 284 ml) tomato sauce
1 cup (250 ml) water
1 can (10 oz or 284 ml) condensed tomato soup, undiluted
1/2 cup (125 ml) long-grain rice, uncooked
4 cups (l L) shredded cabbage
1/3 cup (75 ml) tomato juice or water
MAKE AHEAD: Follow preparation instructions and refrigerate overnight in the slow cooker stoneware if it's more convenient.
In skillet, over medium-high heat, cook ground beef/turkey, onions, garlic, salt and pepper, breaking up meat, until no longer pink. Drain off any fat. Return to heat and add tomato sauce, water and half the can of tomato soup, mixing well. Add rice and stir to combine.
Place half the meat mixture in lightly greased slow cooker stoneware, then half the cabbage. Top with remaining meat mixture, then remaining cabbage.
Combine remaining tomato soup with tomato juice, mixing well, then pour over mixture in slow cooker
Cover and cook on low for 8-10 hours or high for 4-6 hours.
Serve with sour cream.