Ingredients
1 pound ground beef1 small onion, chopped1 cup uncooked converted rice3/4 teaspoon salt1/4 teaspoon pepper1 jar (24 ounces) meatless spaghetti sauce2 cans (10-3/4 ounces each) condensed tomato soup, undiluted1 cup water1/2 teaspoon sugar1 medium head cabbage, chopped
Preparation
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef; drain. Stir in the rice, salt and pepper. In a large bowl, combine the spaghetti sauce, soup, water and sugar.
In a 5-qt. slow cooker, layer a third of the sauce, half of the beef mixture and a third of the cabbage. Repeat layers; top with remaining sauce and cabbage.
Cook, covered, on low until cabbage and rice are tender, 6-8 hours.
