Ingredients

• 1 large head green cabbage, chopped (about 8 cups)
• 1 lb (450g) ground beef (85/15)
• 1 cup uncooked long-grain white rice (or parboiled for faster cook)
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp brown sugar
• 1½ tsp paprika
• 1 tsp dried thyme
• Salt & black pepper to taste
• Optional: 1 tbsp Worcestershire sauce or ½ tsp caraway seeds for authenticity

Instructions

Brown beef: In a skillet over medium heat, cook ground beef until no pink remains. Drain excess fat.
Layer in slow cooker: In a 6-quart crockpot, combine cooked beef, chopped cabbage, uncooked rice, onion, and garlic.
Sauce: In a bowl, mix tomato sauce, diced tomatoes, brown sugar, paprika, thyme, salt, pepper, and Worcestershire (if using). Pour evenly over cabbage mixture.
Cook: Cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until cabbage is tender and rice is fully cooked.
→ If using regular white rice, check at 5 hours on LOW to avoid mushiness. Parboiled rice holds up better.
Stir gently before serving. Taste and adjust seasoning—cabbage absorbs salt, so you may need more!