Instructions: 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.

Yield: 46 servings.

NOTES : "I came up with this recipe because I love the taste of cabbage rolls, but dont always have the time to prepare them," writes Joann Alexander from Center, Texas. "My version uses the same ingredients in a simpler manner for hearty results everyone enjoys!"

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