I've been looking at old church dinner recipes of casseroles that are inexpensive and includevegetables with protein. Since it's been so hot again this week I went to work converting one of these old recipes to a slow-cooker version. You can make this with any ground meat, but make sure to drain well so this dish doesn't come out greasy.
One of the greatest advantages to the new slow cookers are that the ceramic dish comes out of the heating element so it can be stored in the refrigerator overnight and just pop it in the next morning. Another change of this recipe is that I only add a small amount of cheese on top in the last 15 minutes of cooking. If you add it in the beginning, the cheese will separate and you'll have a lot more grease floating on the dish than you want. I added some fresh corn, too, since I had two ears left over, and why not? One-pot cooking makes it all seem to blend easily!
•1 head cabbage, shredded
•1 lb. ground meat, cooked and drained well
•1 medium onion, diced
•24 oz. pasta sauce
•4 Tbs. flour
•1 cup fresh corn (optional)
•½ cup shredded cheese of your choice
•Salt and pepper to taste
In your slow cooker, add half the cabbage. Sprinkle half the flour over the cabbage. Add half the sauce, onion and ground meat on top, and half the corn if you prefer. Salt and pepper as you go. Now place the other half of the ingredients in the same order. Cook on low for 8 to 10 hours. A few minutes before serving, you can add some shredded cheese on top.
Lori Edmonds is a Reisterstown resident and can be reached via email at firstname.lastname@example.org.