Brown the Meat: In a large skillet over medium heat, brown the ground beef or turkey until fully cooked, breaking it apart with a spoon as it cooks. This should take about 5-7 minutes. Once cooked through, drain any excess fat from the pan and set the meat aside.

Prepare the Aromatics: Using the same skillet, add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onion becomes translucent and fragrant. Be careful not to burn the garlic as it can become bitter.

Combine the Ingredients: In a large mixing bowl, add the cooked meat, sautéed onion and garlic mixture, uncooked rice, crushed tomatoes, tomato sauce, Worcestershire sauce, dried oregano, dried basil, salt, and pepper. Mix everything thoroughly to ensure the seasonings and liquids are evenly distributed.

Layer in the Crockpot: Create layers in your slow cooker by first spreading half of the chopped cabbage evenly across the bottom. Follow this with half of the meat and rice mixture. Repeat the process with the remaining cabbage and then top with the rest of the meat mixture.

Slow Cook: Cover the crockpot with its lid and set to cook on low heat for 6-8 hours or on high heat for 3-4 hours. The dish is ready when the cabbage is tender and the rice is fully cooked through. The slow cooking process allows all the flavors to meld together beautifully.

Add Cheese (Optional): If you'd like to include cheese, sprinkle the shredded cheese over the top of the casserole during the last 30 minutes of cooking time. Cover again and allow it to melt, creating a delicious cheesy topping.