Crock Pot Cabbage Burger Bake

• 1 (1 lb) package shredded coleslaw mix (cabbage and carrots, about 6 cups)
• 3/4 lb lean ground beef
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 medium onion, finely chopped
• 1 cup long-grain rice
• 1 (26 ounce) can chunky reduced-fat spaghetti sauce
• 1/2 cup water
• 1/4 teaspoon dried basil leaves, crushed
• 1/4 teaspoon seasoning salt

1. Place 1/2 of the cabbage and carrots in a 3 1/2 quart slow cooker.
2. Crumble ground beef over top.
3. Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
4. Evenly distribute onion, then rice over all.
5. Top with remaining cabbage, salt, and pepper.
6. Combine spaghetti sauce, water, basil, and seasoned salt; pour over cabbage.
7. Cover and cook on LOW 5-6 hours or until rice is tender.

cabbage, lean ground beef, salt, ground black pepper, onion, longgrain rice, chunky reduced, water, basil, salt

Taken from www.food.com/recipe/crock-pot-cabbage-burger-bake-74290 (may not work)