Janet’s Appalachian Kitchen

Crock Pot Cabbage Casserole

By Janet Crow - Guest Columnist

Janet Crow

Crock Pot Cabbage Casserole

When the dog days of summer are upon us there is nothing worse than standing over a hot stove to cook supper. Seems like a the stove can heat up a house faster than anything and that is appreciated during the Winter months, but on hot days like we have been having a crock pot meal sure comes in handy.

This cabbage casserole is sort of like an “unstuffed” cabbage roll, and it takes no time to throw together and then let your crock pot do all the work for you. I’ve used my crock pot a good bit this summer and it sure makes my life a lot easier…and cooler. As much as I love to cook, sometimes it is better to sit back and enjoy the day and let someone or something else do the cooking for you.

For more family recipes, please follow me on Facebook at www.facebook.com/janetsappalachiankitchen.

Crock Pot Cabbage Casserole

1 lb. breakfast sausage, browned and drained

1 small head of cabbage, chopped

1 medium onion, chopped

1/2 of a red bell pepper, chopped

1 large clove of garlic, minced

3/4 C. quick cooking rice, uncooked

14.5 oz. can italian style diced tomatoes with juice

2 1/2 C. chicken broth

1/2 tsp. smoked paprika

1/2 tsp. pepper

1/2 tsp. ground turmeric

salt to taste

Place all the ingredients in your crock pot, stir to combine, cover and cook on low for 4 1/2 hours or high for 2 1/2 hours.

Janet Crow
http://williamsondailynews.com/wp-content/uploads/2016/08/web1_Janet-Crow-cmyk.jpgJanet Crow

Crock Pot Cabbage Casserole
http://williamsondailynews.com/wp-content/uploads/2016/08/web1_cabbage-casserole.jpgCrock Pot Cabbage Casserole
Crock Pot Cabbage Casserole

By Janet Crow

Guest Columnist


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