Slow Cooker Golumpki Soup

1 pound ground beef
1 small onion, chopped
2 cloves garlic, minced
4 cups cabbage, chopped
1 large can (28 ounces) crushed tomatoes
4 cups beef broth
1 cup cooked rice
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons brown sugar
1 bay leaf

1. In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.

2. Add the chopped onion and minced garlic to the skillet and cook until the onion is soft and translucent, about 5 minutes.

3. Transfer the cooked beef, onion, and garlic mixture to the slow cooker.

4. Add the chopped cabbage, crushed tomatoes, beef broth, cooked rice, paprika, salt, black pepper, brown sugar, and bay leaf to the slow cooker. Stir to combine.

5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the cabbage is tender.

6. Remove the bay leaf before serving. Enjoy your warm, hearty Golumpki soup!

For those with dietary restrictions, you can easily swap the ground beef for ground turkey or chicken. For a vegetarian version, use lentils or a meat substitute and replace the beef broth with vegetable broth. If you have picky eaters, consider pureeing a portion of the soup to make the texture more consistent and less chunky. You can also add other vegetables like carrots or bell peppers to increase the nutritional value and add some sweetness.