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
½ cup ketchup
2 Tbsp. vinegar
1 to 2 Tbsp. sugar
1 Tbsp. Worcestershire sauce
1½ tsp. salt
½ tsp. pepper
¼ 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.