Place the ground beef in a skillet and season with salt, and pepper. Brown for about 5 minutes and add the chopped onion and minced garlic to the skillet. Continue to brown the meat until no longer pink.

Remove the skillet from the stove and drain the ground beef.

Cut the cabbage in quarters and with a sharp knife remove the core. On a cutting mat or board cut the pieces of cabbage into large pieces. Place the cabbage pieces into a clean colander and rinse well. Allow the moisture to drain.

Place half of the cabbage pieces into the bottom of a crock pot. I used a 7-quart slow cooker.

Add half the ground beef, the teaspoon of salt and pepper and one teaspoon of garlic powder and the diced tomatoes to the crock pot.

Layer the remaining cabbage pieces to the crock pot and spread the remaining ground beef over the cabbage.

In a small bowl or a spouted measuring cup combine the two cans of condensed tomato soup and 1 cup of water. Pour the mixture over the rest of the ingredients in the crock pot.

Place the lid on the crock pot and cook on high for 4 hours or low for 6 to 8 hours or until the cabbage is tender.

Makes 6 to 8 servings.

Serve with cooked white rice is desired.