1 lb shredded cabbage
3/4 lb lean ground beef (do not brown)
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion finely chopped
1 cup long grain rice
28 oz. jar chunky mushroom spaghetti sauce
1/2 cup water
1/4 teaspoon crushed basil
1/4 teaspoon Mrs. Dash
Place 1/2 cabbage into slow cooker, crumble beef over the top, sprinkle with salt and 1/2 of pepper. Evenly sprinkle rice and onion over top. Top with cabbage and pepper.
Combine sauce, water and remaining spices. Pour over cabbage. Cover and cook on low 5-6 hours or until rice is tender.