Crock Pot Cabbage Roll Casserole - cooking recipe

Ingredients

1 1/2 lbs lean ground beef (or a mixture of the two) or 1 1/2 lbs pork (or a mixture of the two)
3 garlic cloves, minced
1 onion, diced
1 (15 ounce) can tomato sauce, divided
1 cup water
1 (10 3/4 ounce) can condensed tomato soup
1 (28 ounce) can diced tomatoes, undrained
salt & pepper
1 teaspoon paprika
1 teaspoon thyme
3/4 cup long grain white rice, uncooked
1 head cabbage
1/3 cup water
1 1/2 cups mozzarella cheese (optional)

Preparation

Brown beef or pork, onion, garlic and seasonings over medium heat until no pink remains. Drain.
Add 1 cup tomato sauce, 1 cup water and 1/2 can of tomato soup and diced tomatoes to the beef.
Stir in rice, and mix well until heated through. Remove from heat.
Chop cabbage into 4 wedges and remove core. Chop into chunks (mine were about 3/4\"x1.5\").
Layer 1/2 of the meat mixture and 1/2 of the cabbage in the slow cooker. Repeat layers.Place half the meat and then half the cabbage in cooker.
Combine the remaining tomato soup, remaining tomato sauce and 1/3 cup water. Pour over top of cabbage.
Cook on low 4-6 hours or just until rice is cooked. Once done, turn slow cooker off, sprinkle cheese on top and let sit 10 minutes to set and melt cheese.