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Cabbage Roll Casserole
January 10, 2003

Like a real cabbage roll, this recipe tastes better as leftovers, when the flavours have blended. I modified the recipe quantities quite a bit so that I wouldn't end up with 2 9x13 pans of the stuff. I guess I didn't cut back enough - I had a 6qt slow cooker full! I added more rice and broth (1.5 c rice, 3 c broth), some diced tomatoes (14 oz), and a dash of chili powder, as well. If you're going to slow-cooker this, you'll need about 6 hours on high, minimum, to cook the cabbage (I used 3 hours to start, and we crunched our way through supper the first nite!). This is excellent served with sour cream and/or a nippy cheddar sprinkled on top. Yummy!

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