Crockpot Cabbage Roll Casserole

1 1/2 pounds lean ground beef or pork (or mixture of two)

3 cloves garlic minced

1 onion diced

15 oz tomato sauce (divided)

1 cup water

10 1/2 can condensed tomato soup

28 oz canned diced tomatoes (with juices)

salt and pepper to taste

1 teaspoon paprika

1 teaspoon thyme

3/4  cup long grain white rice (uncooked)

1 medium head cabbage

1/3 cup water

1 1/2 cups mozzarella cheese (optional)

Brown beef, onion, garlic and seasonings over medium heat.  Drain.

Add 1 cup tomato sauce, 1 cup water and 1/2 can of tomato soup and diced tomatoes to the beef.

Stir in rice, and mix well until heated through.  Remove from heat.

Chop cabbage into 4 wedges and remove core.  Chop into chunks 3/4" to 1 1/2".

Layer 1/2 of the meat mixture and 1/2 of the cabbage in the slow cooker.  Repeat layers.  Place the other half of the meat and then the cabbage in cooker.

Combine the remaining tomato soup, remaining tomato sauce and 1/3 cup water.  Pour over top of cabbage.

Cook on low 4-6 hours or just until rice is cooked.  Once done, turn slow cooker off, sprinkle cheese on top and let sit 10 minutes to set and melt cheese.

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