Step 1

Start by chopping the onion. Put the 2 lbs. of ground beef in a large skillet. Add the chopped onion, 3 minced garlic cloves, 1 teaspoon of paprika, ½ teaspoon thyme, and 1½ teaspoons of salt to the skillet and cook over medium heat until no longer pink. Drain the fat in a colander and set aside.

Step 2

Next, add ½ of the can of tomato sauce, the 28 ounce can of diced tomatoes, 1 cup water, and ½ can of tomato soup to the skillet with the cooked ground beef.

Step 3

Add the ¾ cup of uncooked rice to the skillet and mix well until heated through, about 10 minutes. Set aside.

Step 4

Cut the cabbage into 4 wedges and remove the core. Chop the cabbage into large bite sized pieces.

Step 5

From there, layer ½ of the beef and cabbage roll sauce mixture in the crock pot. Then layer ½ of the freshly chopped cabbage.

Step 6

Repeat the layers again.

Step 7

After the layering is complete, combine the remaining ½ can of tomato soup, remaining ½ can of tomato sauce, and ⅓ cup water into a large bowl.

Step 8

Stir to combine and then pour the mixture over the top layer of cabbage. Put the lid on the crock pot.

Step 9

Cook on low for 4 hours or just until rice is done. Once done, turn Crock Pot off, sprinkle mozzarella cheese on top and let sit 10 minutes to set and melt cheese. Add additional salt and pepper to taste.