1. Ingredients
    • 1 small head cabbage, chopped
    • 500 g (1 lb) ground beef
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 can (400 g) diced tomatoes
    • 2 tbsp tomato paste
    • 2 cups beef broth
    • 1 tsp paprika
    • 1 tsp Italian seasoning
    • ½ tsp salt
    • ½ tsp black pepper
    • 1 cup cooked rice (optional)
    • 1 tbsp oil
    Method
    1. Brown the beef: Heat oil in a pan. Cook beef and onion until browned. Add garlic for 30 seconds; drain excess fat.
    2. Layer: Put half the chopped cabbage in the slow cooker. Add the beef mixture, then remaining cabbage.
    3. Add sauce: Mix tomatoes, tomato paste, broth and seasonings. Pour over everything.
    4. Cook: Cover and cook 6–8 hours on LOW or 3–4 hours on HIGH, until cabbage is tender.
    5. Finish: Stir well. Add cooked rice during the last 20–30 minutes if using.
    6. Taste and adjust salt and pepper.
    Tip: For the richer, thicker look in your photo, use 1½ tbsp tomato paste and reduce the broth to 1½ cups.