| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Crockpot, Casseroles, Stews |
8 |
servings |
INGREDIENTS
| 2 |
lb |
Ground beef |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Garlic clove; minced |
| 2 |
tb |
Chili powder |
| 1 |
tb |
Salt |
| 1/4 |
ts |
Pepper |
| 46 |
oz |
Tomato juice |
| 4 |
c |
Cabbage; shredded |
| 1 |
c |
Rice; uncooked |
| 1/2 |
lb |
Green beans; tipped and cut |
INSTRUCTIONS
1. Shape meat into a large patty in a large skillet or an electric slow
cooker with a browning unit; brown 5 minutes on each side, then break up
into chunks. Push to one side.
2. Add onion and garlic; saute 5 minutes or until soft. Stir in chili
powder and cook 2 minutes. Add salt, pepper and tomato juice; bring to a
boiling.
3. Layer 1/3 each of the cabbage, rice, green beans and meat mixture into
slow cooker; repeat to make 2 more layers of each; cover cooker.
4. Cook on low for 8 hours or on high for 4 hours, or until vegetables are
tender.
From the recipe files of Carole Walberg
Posted to MM-Recipes Digest V4 #15 by maintech@ne.infi.net on Jun 08, 99,
converted by MM_Buster v2.0l.
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