1 pound ground beef
1 medium onion, chopped (1/2 cup)
5 cups coleslaw mix (2 bags)
1/2 cup uncooked instant rice
1/4 cup water
2 teaspoons Paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) chunky tomato sauce
1. Cook beef and onion in a 10-inch skillet over medium heat, stirring occasionally, until beef is brown, drain.
2. Mix beff mixture with remaining ingredients in a 3-1/2 to 6-quart slow cooker. (Cooker will be very full, but cabbage will cook down.)
3. Cover and cook on low heat setting 4 to 6 hours or until cabbage is tender.
Optional Finishing Touch:
Place squares of process American cheese over the top of the finished casserole, or sprinkle with shredded Cheddar Cheese. Cover and let it stand a few minutes so the cheese will melt.