Prep Time: 8 mins | Cook Time: 4 hrs | Total Time: 4 hrs 8 mins | Yield: 8 Servings
Oh, my! This dish is so good! I am so glad that I gave it a try. By the way, a big thanks to my dear friend, Abby, for this incredible recipe. Have a wonderful day, friends!
- 2 pounds ground beef, browned
- 1 medium head of cabbage, cored and cut into pieces and rinsed well
- 1 medium onion, peeled and diced
- 3 large cloves minced garlic, (1 tbsp)
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 14 ounces can diced tomatoes, undrained
- 2 cans condensed Tomato Soup (10 ounces cans)
- 1 c water
Step 1: Place a skillet on the stove and turn the heat to medium.
Step 2: Add in the ground beef and cook for 5 minutes or until brown and crumbly. Make sure to season the beef with salt and pepper while cooking.
Step 3: Add in the onion and garlic. Cook until translucent and aromatic.
Step 4: Remove from the heat and drain the ground beef to remove any excess grease.
Step 5: Slice the cabbage into four and remove the core with a sharp knife, then slice each quarter into even cuts.
Step 6: Rinse the sliced cabbage in a colander and drain.
Step 7: Arrange 1/2 of the cabbage slices on the bottom of a 7-quart crockpot.
Step 8: Put 1/2 of the ground beef, 1 teaspoon of garlic powder, sliced tomatoes, salt, and pepper over the cabbage slices.
Step 9: Repeat this process to the rest of the ingredients until everything is arranged in two layers.
Step 10: In a small mixing bowl, add 1 cup of water and 2 cans of condensed tomato soup. Stir until well blended, then pour the mixture into the crockpot.
Step 11: Cover the crockpot and cook for 4 hours on a high setting or 6 to 8 hours on a low setting.
Step 12: Check if the cabbages are soft and tender.
Step 13: Serve over rice. Enjoy!