Ingredients
1 lb (450 g) ground beef
1 small head green cabbage, chopped
1 cup uncooked long-grain white rice
1 can (28 oz / 800 g) crushed tomatoes
1 can (14.5 oz / 410 g) diced tomatoes
1 can (8 oz / 225 g) tomato sauce
2 cups beef broth
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon salt, or to taste
½ teaspoon black pepper
1 tablespoon olive oil, if needed
Fresh parsley, chopped (optional)
Instructions1. Brown the beef: In a skillet over medium heat, cook the ground beef with the diced onion until the beef is browned. Drain excess fat and stir in the minced garlic for 30 seconds.2. Prepare the sauce: In a large bowl, combine the crushed tomatoes, diced tomatoes, tomato sauce, beef broth, tomato paste, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper. Mix well.3. Layer the ingredients: Add the chopped cabbage to the slow cooker. Spread the browned beef and onion mixture over the cabbage, then pour the tomato sauce mixture on top.4. Cook: Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the cabbage is tender and the flavors have blended.5. Add the rice: For the best texture, cook the rice separately according to the package instructions. Stir the cooked rice into the slow cooker during the final 15–20 minutes.6. Serve: Stir everything together, taste and adjust the seasoning, then garnish with fresh parsley if desired. Serve hot.