1 bag (16 ounces - about 6 cups) shredded cabbage and carrots
1 lb. extra lean ground beef (do not brown)
1/2 tsp. salt
1/4 tsp. pepper
1 medium onion finely chopped
1 cup long grain rice
1 28 oz. jar chunky spaghetti sauce
1/2 cup water
1/4 tsp. dried basil leaves, crushed
1/4 tsp. seasoned salt

Place half of the shredded cabbage in 5- to 6-quart slow cooker. Crumble ground beef over top. Sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper. Evenly distribute chopped onion, then rice over all. Top with remaining cabbage, salt and pepper. Combine spaghetti sauce, water, basil and seasoned salt; pour over cabbage.

Cover and cook on low 5 to 6 hours or until rice is tender. Makes 6 servings.