1 lb. ground beef
1 medium onion, chopped
4 to 4 1/2 cups chopped cabbage
1 medium green pepper, chopped
1 cup instant rice, uncooked
1 cup water
1 (6 oz.) can tomato paste
1 (14 1/2 oz.) can diced tomatoes, undrained
1/2 cup ketchup
2 tbsp. vinegar
1 to 2 tbsp. sugar (optional)
1 tbsp. Worcestershire sauce
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
cheese (your favorite) to sprinkle over when served (optional)

In 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 water and tomato paste. Stir in remaining ingredients. Pour over beef mixture; mix well. Cover and cook on low for 4 to 5 hours or until vegetables and rice are tender. If desired, sprinkle your favorite cheese over just before serving.

Yield: 4-6 servings.

Submitted by: Phyllis Chittum