This hearty casserole combines the flavors of stuffed cabbage rolls in an easy-to-make dish.
Brown the ground beef and diced onion in a skillet over medium heat until the beef is cooked through, then drain any excess fat.
Ensure the beef is evenly browned for the best flavor.
Transfer the cooked beef and onion mixture to the slow cooker.
Use a spatula to scrape all the mixture into the slow cooker.
Add the chopped cabbage, diced bell pepper, minced garlic, and uncooked rice to the slow cooker.
Layer the ingredients evenly for consistent cooking.
In a mixing bowl, combine the water, tomato paste, diced tomatoes, ketchup, vinegar, sugar, Worcestershire sauce, salt, pepper, and smoked paprika.
Mix thoroughly to ensure all ingredients are well combined.
Pour the sauce mixture over the ingredients in the slow cooker and stir gently to combine.
Ensure the sauce is evenly distributed for consistent flavor.
Cover the slow cooker and cook on low for 4-5 hours, or until the rice and vegetables are tender.
Check occasionally to ensure the rice is cooking evenly.
Serve the casserole hot, garnished with fresh parsley if desired.
Pair with a side salad for a complete meal.
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