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Frank’s Cabbage and Ground Beef Bake (Crock-Pot, Slow Cooker)
At a Glance
- Prep
- 25 minutes
- Cook
- 360 minutes
- Total
- 6 hrs 10 min
- Servings
- 6.00 , serving(s)
Categories
- Casserole
Cuisine
- American
Cooking Method
- stew
Difficulty
- Easy
Dietary
- Omnivore
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Frank's Cabbage and Ground Beef Bake (Crock-Pot, Slow Cooker) brings together 1 (16 ounce) package coleslaw mix (shredded cabbage & carrots), 1 lb extra lean ground beef (do not brown), 1/2 teaspoon salt in a practical dish for home cooking. It takes about 6 hrs 10 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 1 (16 ounce) package coleslaw mix (shredded cabbage & carrots)
- 1 lb extra lean ground beef (do not brown)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium onion, finely chopped
- 1 cup long grain rice
- 1 (28 ounce) jar chunky spaghetti sauce
- 1/2 cup water
- 1/4 teaspoon dried basil leaves, crushed
- 1/4 teaspoon seasoning salt
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Instructions
Place half of the shredded cabbage in 5- to 6-quart slow cooker. Crumble ground beef over top. Sprinkle with 1/4 teaspoons salt and 1/8 teaspoons pepper. Evenly distribute chopped onion, then rice over all. Top with remaining cabbage, salt and pepper. Combine spaghetti sauce, water, basil and seasoned salt; pour over cabbage. Cover and cook on low 5 to 6 hours or until rice is tender. Makes 6 servings.
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