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In a large skillet brown 1 pound ground beef with the 2 cloves garlic, minced and 1 small onion, diced. Drain any excess grease.
In the slow cooker add 1 small small head cabbage, chopped, 2 ½ cups water, 1 cup uncooked Minute rice, 1 teaspoon freshly ground black pepper, 1 ½ teaspoons garlic salt, 1 teaspoon paprika, 1 teaspoon sugar, 28 ounce can tomato sauce and 14.5 ounce can petite diced tomatoes (with juice).
Add in the cooked ground beef mixture and stir it all until combined.
Cover and cook on low 4-5 hours or high 3-4 hours. Rice and cabbage should be tender.
If the mixture is too thick for your tastes, just add a little more water (or beef or chicken broth) until the desired consistancy is reached.
Top each serving with some shredded cheese (if desired) and serve.