Crock Pot Cabbage Roll Casserole

"1 Brown the ground beef in a large skillet over medium heat. When the ground beef is about halfway browned, add the onion and cook until the beef is browned and the onion is soft. Reduce the heat to low and add the garlic. Cook for 1 minute while stirring. Drain any excess grease. 2 Stir in the paprika, onion powder, ground cayenne pepper, brown sugar, crushed tomatoes, and beef broth. Season with salt and pepper to taste."

"3 Stir in the long grain rice. 4 Add half of the beef mixture to the Crock Pot, followed by half of the chopped cabbage, then the remaining beef mixture, and the remaining cabbage. 5 Cover and cook on low for 4-6 hours or until the rice and cabbage are tender. 6 Sprinkle with cheddar and Monterey Jack cheese, and cover for 10 minutes or until the cheese is melted."

Brown ground beef in a large skillet over medium heat, adding onion halfway through and cooking until the onion is soft. Reduce heat, add garlic, cook one minute, then drain excess grease. Stir in paprika, onion powder, ground cayenne pepper, brown sugar, crushed tomatoes, and beef broth, and season with salt and freshly ground black pepper. Stir in long-grain rice. Layer half the beef mixture and half the chopped green cabbage in a Crock-Pot, then repeat with remaining beef and cabbage. Cover and cook on low for 4–6 hours until rice and cabbage are tender. Sprinkle cheddar and Monterey Jack, cover ten minutes until cheese melts, and share the finished dish.

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