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Brown 1 pound of ground beef in a large skillet over medium heat.
Add 1 chopped onion and 2 cloves of minced garlic to the skillet with the beef and cook until softened.
Drain any excess fat from the skillet.
Transfer the cooked beef mixture to a large mixing bowl.
Add 1 cup of cooked rice, 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of paprika to the bowl with the beef and mix thoroughly.
Spread ½ cup of tomato sauce on the bottom of a 6-quart crockpot.
Layer half of a shredded cabbage head over the tomato sauce in the crockpot.
Spread the entire beef and rice mixture evenly over the cabbage layer.
Layer the remaining half of the shredded cabbage head over the beef mixture.
Pour 1 (15-ounce) can of crushed tomatoes and 1 (8-ounce) can of tomato sauce over the top cabbage layer.
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the cabbage is tender.