Unstuffed cabbage casserole (Crock Pot)

Love stuffed cabbage but don't want to take the time or turn on the oven?  This gives you the flavor without all the work!

1/2 medium head of cabbage, chopped (1 bag of coleslaw mix will work if you are short on time!)
1 medium onion, diced
1 cup minute rice (I use minute brown rice)
1 lb ground beef, pork or turkey
28 oz can crushed tomatoes, tomato puree or sauce
1/4 cup brown sugar
2 Tablespoons lemon juice 
1 Tablespoon worcestershire sauce
1 tsp each:  Salt, pepper, paprika, garlic powder, thyme (If you are using no salt added tomatoes, you might want to increase the salt a bit)

Mix sugar, lemon juice, worcestershire sauce, and seasonings into the tomatoes in a separate bowl.

Put about 1 cup of tomatoes on the bottom of the pot.  Add 1/2 the cabbage, 1/2 the onion, 1/2 cup rice, crumble half the raw meat on top, then cover with 1 cup of the tomato mixture. 
Repeat the layers, topping with what's left of the tomatoes. 

Cook on high 3-4 hours. Stir well before serving. 

Crock-Pot Corn or Clam Chowder

1 onion, chopped
3 large potatoes, about 1.5 lbs, diced
2 cups corn
2 cans creamed corn
5-6 slices of bacon, cooked and cut into pieces (or 5-6 oz of real bacon bits)
2 cups +/- water to just cover vegetables
Salt & pepper to taste

Cook on low for several hours.  About 30 minutes before serving, add 1 can of evaporated milk OR 2 cups of half and half (or if you really want to be decadent, use heavy cream.)  Add 1/4 cup of butter.  Stir and let heat up for 30 minutes and serve.

For clam chowder:
Omit the corn and creamed corn.  Add 2 cups chopped celery and increase potatoes to 2 lbs. Use clam juice or seafood stock instead of water.  Add 4 cans of chopped clams when you add the half and half & butter.

TIP - use yukon gold or red potatoes, not baking/russet potatoes.  They will hold their shape better.  Mash some of the potatoes if you want a thicker broth.