Instructions: 1. Shape meat into a large patty in a large skillet or an electric slow cooker with a browning unit; brown 5 minutes on each side, then break up into chunks. Push to one side.

2. Add onion and garlic; saute 5 minutes or until soft. Stir in chili powder and cook 2 minutes. Add salt, pepper and tomato juice; bring to a boiling.

3. Layer 1/3 each of the cabbage, rice, green beans and meat mixture into slow cooker; repeat to make 2 more layers of each; cover cooker.

4. Cook on low for 8 hours or on high for 4 hours, or until vegetables are tender.

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