I modified my mom's classic Polish dish to fit my hectic life. Instead of boiling the cabbage and then filling it with beef, I just toss the ingredients in the slow cooker. It's much easier and tastes just as delicious. —Mary Walker, Clermont, Florida
1In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef; drain. Stir in the rice, salt and pepper. In a large bowl, combine the spaghetti sauce, soup, water and sugar.
2In a 5-qt. slow cooker, layer a third of the sauce, half of the beef mixture and a third of the cabbage. Repeat layers; top with remaining sauce and cabbage.
3Cook, covered, on low until cabbage and rice are tender, 6-8 hours.
