A little side note.....mine was pretty mushy, but I panicked and added a ton of water! LOL I later learned I would have been fine without the 5 cups I added! LOL (Live and learn!) So, one way to prevent extremely soggy rice is to use brown rice because it holds up better in the slow cooker. I only had white rice on hand, so I used it. Soggy? Yes. Wonderful tasting, ABSOLUTELY!!!!
P.S. This is a mainly vegetarian dish, but my grandma always adds the turkey sausage on top! Not sure why, but it tastes SOOO good with it! So, if you're vegetarian, just leave the turkey sausage off the top :)
1 medium head of cabbage, chopped
1 onion, chopped
14.5 oz. can diced garlic and onion tomatoes (if you don't have garlic and onion, just use regular diced tomatoes)
1 1/2 cups rice (I would use brown because it holds up better in the Slow Cooker, but I used white because I was out of brown)
1 cup fresh parsley, chopped (use the leftover from your bunch to make Tabulli later in the week!)
3/4 cup lemon juice, divided
2 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
1 10oz. package smoked turkey sausage links
3-4 cups water
In the Slow Cooker insert, place your chopped cabbage and season with salt, pepper, garlic powder and pour 1/4 cup lemon juice over it.
(I used my 7 Quart for this....I don't think the 4 Quart would have held this amount, so you'd have to cut in half)
Next, in a bowl, mix the onion, diced tomatoes, parsley, rice, 1/2 cup lemon juice, garlic, salt and pepper.
Pour mixture over the top of the cabbage and spread evenly. Pour water over the top.
Lastly, arrange your turkey sausage links on top like so.
Cook on LOW for 4-6 hours.