2 lbs. boneless chuck, cut in chunks
2 tbsp. oil
2 onions, sliced
1 clove garlic, minced
1/2 c. water
1 c. instant rice
2 (10 1/2 oz.) cans tomato soup
2 tbsp. vinegar
2 tbsp. Worcestershire sauce
Salt and pepper to taste
1 head cabbage, cut in wedges

In skillet, brown beef in oil. Remove beef, then broth onions and garlic until tender. Add water to skillet and scrape beef drippings. Stir in soup, vinegar and Worcestershire sauce, salt and pepper. Place the beef and skillet mixture in the pot. Top with cabbage. Cook on low heat from 5 to 8 hours in slow cooker. About 15 minutes before serving, stir in rice and cook for 5 minutes more. Serves 8.