Frank'S Cabbage And Ground Beef Bake (Crock-Pot, Slow Cooker)

• 1 (16 ounce) package coleslaw mix (shredded cabbage & carrots)
• 1 lb extra lean ground beef (do not brown)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium onion, finely chopped
• 1 cup long grain rice
• 1 (28 ounce) jar chunky spaghetti sauce
• 1/2 cup water
• 1/4 teaspoon dried basil leaves, crushed
• 1/4 teaspoon seasoning salt

1. Place half of the shredded cabbage in 5- to 6-quart slow cooker. Crumble ground beef over top. Sprinkle with 1/4 teaspoons salt and 1/8 teaspoons pepper. Evenly distribute chopped onion, then rice over all. Top with remaining cabbage, salt and pepper. Combine spaghetti sauce, water, basil and seasoned salt; pour over cabbage. Cover and cook on low 5 to 6 hours or until rice is tender. Makes 6 servings.

carrots, extra lean ground beef, salt, pepper, onion, long grain rice, water, basil, salt

Taken from www.food.com/recipe/franks-cabbage-and-ground-beef-bake-crock-pot-slow-cooker-348318 (may not work)