Stuffed Cabbage Casserole

This is a favorite in our household. We have it almost every week, plus it is cheap and easy. I like to serve it with homemade bread or rolls and usually a nice veggie salad

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Stuffed Cabbage Casserole

1 medium head cabbage, chopped into about 2 inch pieces
1 lb. ground beef (raw)
1 cup long grain white rice (or instant rice will work)
1 c. onion, finely chopped
3 medium potatoes, sliced
1 large (48 oz) can tomato juice or V8 (spicy V8 works great)
1/2 c sour cream
2 T. flour, divided
salt, pepper, paprika, celery seed

*Note: If you don't have celery seed you can finely mince celery leaves as a replacement.

Grease bottom and sides of crock pot. Put in half of cabbage and sprinkle with 1 tbsp flour, and a few shakes of each: pepper, paprika and celery seed. (I do not season with salt, but you may if you like).

Add potato slices on top of cabbage. Mix rice, raw ground beef and chopped onions together and add on top of potato slices in broken up clumps. Top with remaining cabbage. Sprinkle with additional flour, pepper, paprika and celery seed.

Pour tomato juice over everything. Cover and cook on low 8 hours.

Ladle off about 1-2 cups juice from crock pot and stir in sour cream well. Use this as a garnish sauce over individual servings.

Mealtime Prayer - Bless, O Lord, this food for thy use, and make us ever mindful of the wants and needs of others. Amen