A quick and easy take on traditional stuffed cabbage rolls, perfect for a hearty meal.
Brown the ground beef and diced onion in a skillet over medium heat until fully cooked, then drain any excess fat.
Use a wooden spoon to break up the beef into small pieces for even cooking.
Chop the cabbage into bite-sized pieces and layer it in the bottom of the crockpot.
Ensure the cabbage pieces are evenly sized for consistent cooking.
In a mixing bowl, combine the tomato sauce, diced tomatoes, ketchup, Worcestershire sauce, garlic powder, salt, pepper, and vinegar.
Taste the sauce and adjust the seasoning to your preference.
Add the cooked beef and onion mixture on top of the cabbage in the crockpot.
Spread the beef mixture evenly over the cabbage for uniform flavor.
Pour the sauce mixture over the beef and cabbage, ensuring everything is well coated.
Use a spatula to spread the sauce evenly over the layers.
Cover and cook on low heat for 6-8 hours, or until the cabbage is tender.
Stir halfway through cooking to ensure even heat distribution.
Serve the casserole hot, optionally garnished with fresh parsley or a dollop of sour cream.
Let the casserole rest for a few minutes before serving to allow the flavors to meld.
