1	pound	ground beef
1	small	onion, chopped
4	cups	chopped cabbage
1	medium	green pepper, chopped
1	cup	uncooked instant rice
1	cup	water
1	can	tomato paste (6 oz.)
1	can	diced tomatoes, undrained (141/2 oz.)
1/2	cup	ketchup
2	tbsp.	vinegar
1	to 2 tbsp.	sugar, optional
1	tbsp.	Worcestershire sauce
11/2	tsp.	salt
1/2	tsp.	pepper
1/4	tsp.	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 4-5 hours or until rice and vegetables are tender.

Yield: 4-6 servings