1. In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.

2. Add the diced onion and minced garlic to the skillet, cooking until the onion becomes translucent and soft.

3. Transfer the cooked beef, onions, and garlic to your slow cooker.

4. Add the chopped cabbage, sliced carrots, beef broth, diced tomatoes (with their juice), tomato sauce, uncooked rice, brown sugar, Worcestershire sauce, paprika, dried thyme, and bay leaf to the slow cooker.

5. Stir everything together until well combined.

6. Cover and cook on low heat for 6-7 hours, or on high heat for 3-4 hours. The soup is ready when the cabbage and rice are tender.

7. Remove the bay leaf and taste the soup, adding salt and pepper as needed.

8. Ladle into bowls and serve hot, enjoying the comforting flavors without the fuss of rolling up cabbage!

Feel free to switch up the protein – ground chicken or pork work well too. For a vegetarian version, you could use lentils or a plant-based ground meat substitute. You can also add other vegetables like bell peppers or celery for more variety. If you’re a fan of heat, a dash of red pepper flakes or some diced jalapeños could add a nice kick. And if you prefer a thicker soup, a small can of tomato paste can help achieve that consistency.