Ingredients:
- 1 bag (16 ounces - about 6 cups) shredded cabbage and carrots
- 1 lb. extra lean ground beef (do not brown)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 medium onion finely chopped
- 1 cup long grain rice
- 1 28 oz. jar chunky spaghetti sauce
- 1/2 cup water
- 1/4 tsp. dried basil leaves, crushed
- 1/4 tsp. seasoned salt
Preparation:
Place half of the shredded cabbage in 5- to 6-quart slow cooker. Crumble ground beef over top. Sprinkle with 1/4 tsp. salt and 1/8 tsp. 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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