I saw this in a magazine & since I love stuffed cabbage I gave it a try. There were a few changes I made to the recipe. One thing I noticed is that more than one cup of water needs to be added at the beginning. I made a notation to increase the water to two or three cups.
1 lb ground chuck
1 small onion, chopped
1 c uncooked rice (I used minute brown rice)
3/4 tsp salt
1/4 tsp pepper
1 24 oz jar meatless spaghetti sauce
2 cans tomato soup, undiluted
1 c water (increase to 2-3 cups)
1 medium head of cabbage, chopped
Cook beef & onion over medium heat in a large skillet until meat is no longer pink. Drain. Stir in rice. salt & pepper. Combine the spaghetti sauce, soup & water in a large bowl. Layer one-third of the sauce, half of the beef mixture & one-third of the cabbage in a 5-qt slow cooker. Repeat layers. Top with remaining sauce & cabbage. Cover & cook on low for 6-8 hours or until cabbage & rice are tender.
Follow prep directions, but do not cook in crockpot. Freeze in a foil pan covered in heavy duty foil. To serve, thaw and put in crockpot following directions. Sometimes it takes a little bit longer, because all ingredients will be cold when they enter the crockpot.
Recipe adapted from Simple & Delicious