1) Combine tomatoes and next 3 ingredients; set aside. 2) Remove and discard any tough outer leaves from cabbage. Carefully pull 2 lg leaves from cabbage and set aside. 3) 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. 4) Combine 1 cup reserved chopped cabbage, ground chuck and next 4 ingredients in a large Dutch oven. 5) 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. 6) Place in a slow cooker, add remaining tomato mixture and 3/4 c water. 7) Cover and cook on High 6 hours. Remove and discard wooden picks. Source: America's Best Recipes. Waldine Van Geffen vghc42a. Notes from Lynn Thomas: I made this wonderful dish 8-12-96. It was delicious, easy to make and looked very nice too! Recipe by: Waldine Van Geffen VGHC42A