STUFFED CABBAGE CASSEROLE

1 lb. ground beef                    

1 small onion, chopped                      

4 cups chopped cabbage      

1 medium green pepper, chopped    

1 cup uncooked instant rice

1 cup water                                         

1 can (6 oz) tomato paste                  

1 can (14 ½ oz) diced tomatoes, undrained

1/2 cup ketchup

2 Tbsp. vinegar

1 to 2 Tbsp. sugar

1 Tbsp. Worcestershire sauce

1 1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. garlic powder

In a 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 the water and tomato paste.  Stir in the remaining ingredients.  Pour over beef mixture; mix well.  Cover and cook on low for 4-5 hours or until rice and vegetables are tender.