Dump cabbage and these ingredients in slow cooker for a meal guests will crave over and and over

Directions:
1. Sauté the Aromatics:
Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the diced onion and minced garlic. Sauté for about 3-4 minutes, or until the onion becomes translucent and the garlic is fragrant. This will add a rich flavor base for the stew.
2. Brown the Ground Beef:
Add the 2 pounds of ground beef to the skillet. Break the beef apart with a spatula and cook for about 5-7 minutes, or until browned and fully cooked. Drain any excess fat and return the beef to the pan.
3. Season the Meat:
Stir in the 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, 1 teaspoon of salt, and ½ teaspoon of pepper. These herbs will infuse the beef with a savory depth of flavor.
4. Transfer to the Slow Cooker:
Once the beef is well-seasoned, transfer it to the slow cooker. Add the 16-ounce jar of marinara sauce, 5 cups of water, and ¼ cup of fresh parsley. Stir everything together to combine.
5. Add the Veggies:
Now it’s time to add the veggies! First, stir in the ½ head of cauliflower, riced. This will give the stew a healthy twist, adding fiber and nutrients while soaking up the delicious sauce. Then, add the sliced cabbage. The cabbage will soften as it cooks, creating a tender, flavorful texture in the stew.
6. Set and Forget:
Cover the slow cooker and set it to low heat. Let the stew cook for 6-8 hours. If you’re in a rush, you can set it to high heat for 3-4 hours. The long cook time will allow the cabbage to break down and infuse the stew with its subtle sweetness, while the ground beef and cauliflower absorb the rich marinara sauce.
7. Serve and Garnish:
Once the stew is ready, give it a good stir and taste. Adjust the seasoning with more salt or pepper if needed. Ladle the stew into bowls and garnish with extra fresh parsley for a burst of color and flavor.