Stuffed Cabbage Casserole (crockpot)

1 pound ground beef
1 small onion, chopped
4 cups chopped cabbage
1 medium green pepper, chopped
1 cup uncooked Minute rice
1 cup water
1 (6 ounce) can tomato paste
1 (12 1/2 oz) can diced tomatoes, undrained
1/2 cup ketchup
2 tablespoon vinegar
1 to 2 tablespoons sugar, optional
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Transfer to a slow cooker; add cabbage, green pepper and rice.

In a bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over beef mixture; mix well.

Cover and cook on low for 4 to 5 hours or until rice and vegetables are tender.

Servings: 4 to 6