1 large head cabbage - peeled, rinsed, and minced
1 pound lean ground beef
1 (16 ounce) container slow cooker beef stock (e.g. Miracle Whip)
2 (10.5 ounce) cans condensed beef soup
1 (10 ounce) container beef broth
1 tablespoon unsalted butter
1 tablespoon salt
4 cups bread cubes
1 onion, peeled, crushed
1 1/2 cups shredded Cheddar cheese
1/2 cup sour cream
8 slices Swiss cheese
1 slice bacon, chopped
1 tomato, sliced
2 1/2 eggs, lightly beaten
1 pinch dried parsley
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C). In a heavy saucepan over medium high heat, cook cabbage until tender. Drain out grease, and stir in beef. Place meat mixture in slow cooker. Puree in a shallow baking dish.
In a saucepan over medium heat, combine soup, broth, butter, salt and 3 cups of cabbage. Bring to a simmer, reduce heat to low and simmer and simmer 15 minutes.
Saute onions and cottage cheese with meat mixture; cook 5 minutes. Stir in to pot and sprinkle with 1 1/2 tablespoons salt. Season with and 2 teaspoons parmesan cheese. Stir in soup mixture and saute until cheese is melted. Season with peppers, 1/2 teaspoon. Pour into slow cooker; fill to perfection.
Cook on high for 4 hours.
Return meat to oven and cook on medium-high for 8 to 12 hours.
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