Stuffed Cabbage Casserole-Slow Cooker

1 pound ground beef 1/2 cup catsup
1 small onion, chopped 2 tablespoons vinegar
4 cups of chopped cabbage 1 - 2 teaspoons sugar
1 medium green pepper, chopped 1 tablespoon Worcestershire sauce
1 cup uncooked instant rice 1 1/2 teaspoon salt
1 cup water 1/2 teaspoon pepper
1 (16 oz.) can tomato paste 1/4 teaspoon garlic powder
1 (14 1/4 oz.) can diced tomatoes (undrained)

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 and pour over beef mixture; mix well. Cover and cook on low for 4 to 5 hours or until rice and vegetables are tender. Makes 4 to 6 servings.