Ingredients
5-6 sausage links, sliced (beef, pork, or chicken)
2 small bell peppers, chopped
1/2 cup onion, diced
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
2 cups beef broth (low sodium if needed)
1 1/2 cups marinara sauce
2 cups cabbage, chopped
1 (15 oz) can white beans, drained
1 cup instant rice
Fresh parsley, chopped, optional
Instructions
Add the sliced sausage to the bottom of the slow cooker. Top with the onion, garlic, peppers, broth, seasonings, and marinara sauce. Add the cabbage on top.
Cover and cook on High for 4 hours or Low for 6 hours.
About 30 minutes before the cook time is up, gently stir in the instant rice and drained white beans.
Serve hot, garnished with fresh parsley if desired.
Notes
You can’t really overcook this dish, but avoid adding the rice and beans too early or they’ll get mushy. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Add extra vegetables freely — this recipe is very customizable.
- Prep Time: 13 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American