Instructions: Combine tomatoes and next 3 ingredients; set aside. Remove and discard any tough outer leaves from cabbage. Carefully 2 lg leaves from cabbage and set aside. Cut out stem and inner leaves, leaving a 1" thick shell. Set cabbage shell aside. Discard stem and chop inner leaves, reserving 1 cup.

Set aside remaining chopped inner leaves for another use.

Combine 1 cup reserved chopped cabbage, ground chuck and next 4 ingredients in a large Dutch oven. Cook over med-high heat 15 minutes or until cabbage is tender, stirring often. Drain and return meat mixture to pan. Stir in 1 cup tomato mixture and rice. Fill cabbage shell with mixture and cover with reserved leaves, securing with wooden picks. Place in a slow cooker, add remaining tomato mixture and 3/4 c water. Cover and cook on HIGH 6 hours. Remove and discard wooden picks.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.