1. Brown the beef
Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.
2. Add the aromatics
Add the diced onion, bell peppers, and garlic to the beef. Cook for about 3–4 minutes, until the vegetables begin to soften.
3. Prepare the slow cooker
Place the chopped cabbage into the slow cooker. Add the cooked beef and vegetable mixture on top.
4. Add the tomato mixture
Pour in the diced tomatoes, tomato sauce, tomato paste, and beef broth. Add the paprika, Italian seasoning, salt, black pepper, Worcestershire sauce, and sugar if using.
5. Stir everything together
Gently mix until the cabbage, beef, vegetables, and sauce are evenly distributed.
6. Slow cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the cabbage is tender and the flavors have blended together.
7. Check and adjust
Taste and adjust the salt and pepper as needed. If the mixture is thicker than you prefer, stir in a little extra beef broth.
8. Serve
Spoon the unstuffed cabbage mixture over warm cooked rice, or serve it by itself for a hearty low-effort meal. Garnish with fresh parsley if desired.
Tip: For an even richer flavor, let the browned beef and vegetables caramelize slightly in the skillet before adding them to the slow cooker.
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