Step 1

Place the ground beef in a skillet and season with salt, and pepper. Brown for about 5 minutes and add the chopped onion and minced garlic to the skillet. Continue to brown the meat until no longer pink.

Step 2

Remove the skillet from the stove and drain the ground beef.

Step 3

Cut the cabbage in quarters and with a sharp knife remove the core. On a cutting mat or board cut the pieces of cabbage into large pieces. Place the cabbage pieces into a clean colander and rinse well. Allow the moisture to drain.

Step 4

Place half of the cabbage pieces into the bottom of a crock pot. I used a 7-quart slow cooker.

Step 5

Add half the ground beef, the teaspoon of salt and pepper and one teaspoon of garlic powder and the diced tomatoes to the crock pot.

Step 6

Layer the remaining cabbage pieces to the crock pot and spread the remaining ground beef over the cabbage.

Step 7

In a small bowl or a spouted measuring cup combine the two cans of condensed tomato soup and 1 cup of water. Pour the mixture over the rest of the ingredients in the crock pot.

Step 8

Place the lid on the crock pot and cook on high for 4 hours or low for 6 to 8 hours or until the cabbage is tender.

Step 9

Makes 6 to 8 servings.

Step 10

Serve with cooked white rice is desired.