1/2cupuncooked, converted rice (I used Uncle Ben's)
1/4cupwater
2teaspoonspaprika
1/2teaspoonsalt
1/4teaspoonpepper
1can(14 - 15 ounces) Italian-style tomato sauce
Instructions
Ideal slow cooker size: 4-Quart
Grease the inside of the slow cooker.
In a large skillet, cook the beef and onion, stirring occasionally, until the beef is no longer pink. Drain off any grease.
Scrape the beef and onion mixture into the slow cooker.
Add the remaining ingredients and stir to combine. (The cooker will be full, but the cabbage will shrink a lot during cooking.)
Cover and cook on LOW for 4 to 6 hours, or until the cabbage is tender.
Notes
Serving size: about 3/4 cup (1/4th recipe)WW Points: 2Check the WW Points for this recipe and track it in the WW app. (Must be logged into WW on a smartphone or tablet.)4SmartPoints (Green plan)4SmartPoints (Blue plan)4SmartPoints (Purple plan)4PointsPlus (Old plan)Next time I'll bulk up this easy cabbage roll casserole even more with another cup or two of cole slaw mix.