Crock pot Lazy Cabbage Rolls

Crock pot Cabbage Rolls! Well almost! Here we have the wonderful taste of cabbage rolls, but in an easy to throw together slow cooker recipe. Just layer the ingredients in the crock pot and set it to go! 
Crock Pot Lazy Cabbage Rolls

My dear hubby loves cabbage rolls. I can not eat cabbage, so I don't make it for him as often as he would like. When I came across this recipe over at Homemade Happiness I knew I'd have to give it a try!  The results? Wonderful! I made it just as the recipe states (ok I cut it in half since we are empty nesters now!), and think based on our own health and taste preferences will tweak it just a bit next time. 

The originial recipe I am posting here has that wonderful traditional cabbage roll taste and does not need changing. My husband is diabetic and the tomato soup and ketchup had a bit to much sugar for him, so next time I'll substitute out my own homemade marinara sauce,but othewise we loved it! (Ok, I might also do half ground beef, half ground sausage next time).

Jan's tip: This makes a TON! (I cut it in half and we had enough for dinner plus lunch for both of us the next day all for half the recipe!)

Crock pot Lazy Cabbage Rolls:

2 lbs. lean ground beef
4 cups of cabbage, chopped
1 onion, diced
5 cloves garlic, crushed
2 cups of rice, (uncooked)  brown or white
1 large can stewed tomato chunks
2 cans tomato soup
2 1/2 cans water
1/4 cup ketchup
4 tbsp Worcestershire sauce
1 tbsp dry mustard

Brown ground beef in a non-stick pan, drain any fat and season with salt and pepper.
Place half of the cabbage on the bottom of your crock pot. 
Add the cooked ground beef on top. 
Add the onion.
Add the uncooked  rice. 
In a bowl, mix together remaining ingredients and pour over top of rice.
Add remaining cabbage on top, place the lid on, turn on high for 3 hours or on low for 5 hours.

To Serve:
Mix all the layers together by giving it a good stir and you are ready to eat!

Pumpkin Cheesecake Mousse

Today I am sharing with you one of my favorite and most versatile go to holiday recipes:
Pumpkin Cheesecake Mousse.
It's perfect for so many occassions and uses! with only 3 ingredients (ok 4 really) it is quick and easy, yet it is so versatile!  It's perfect  by itself in individual dishes topped with whipped cream, or  used as frosting on cupcakes or pumpkin muffins, layered into a trifle with gingersnaps and  whipped cream is simply divine!!!
 OR.. try it as  a filling for quick snickerdoodle, mollasses, or gingersnap whoopie pies!

Pumpkin Desserts


And guess what??? You can make this sugar free too!

Printable Recipe

Pumpkin Cheesecake Mousse:
1 (15 oz.) Carton Pumpkin Purree (not pumpkin pie filling)
2 cups thawed frozen whipped topping (regular or sugar free)
1 box (3.4 oz regular or 1.5 oz. sugar free) Instant Cheesecake Pudding
1 tsp. pumpkin pie spice.
  • In mixing bowl combine pumpkin with thawed whip topping, mixing gently.
  • Add in powdered pudding mix and pumpkin pie spice.
  • Gently mix till well blended.
  • Store in refrigerator till ready to use.  Store your premade desserts in the fridge if you make them ahead of time.

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