Now this is a dish I can eat over and over again

In a bowl, combine the ground beef, onion, garlic, rice, egg, 1 teaspoon salt, and pepper. Shape into several 2-to-3-inch logs.

In a separate bowl, combine tomato sauce, crushed tomatoes, ketchup, paprika, and ½ teaspoon salt.

In a 6-quart slow cooker, spread a few tablespoons of tomato mixture along the bottom. Layer about 1/3 of the cabbage mixture evenly along over sauce.

Place a 1/3 of the beef over top. Add more of the tomato sauce. Repeat layers, starting with chopped cabbage, then beef, and tomato sauce, until all ingredients have been used. End with a layer of chopped cabbage on top of everything else.

Place lid on slow cooker. Set to high and cook for 6 hours, until the beef is fully cooked and the cabbage is soft.

Pro Tip: If you want to make these really traditional, blanch whole cabbage leaves and stuff with beef, rice, garlic, and onion. They can then be placed in the slow cooker and cooked the same way, with tomato sauce separating the layers.