Layer chopped cabbage over raw ground beef, joined by these 3 ingredients, into slow cooker for a hearty dinner that I crave this week after week

Set your slow cooker on a stable surface, like a kitchen counter. If you like easier cleanup, lightly coat the insert with nonstick spray, but it’s optional.

Crumble the raw ground beef evenly into the bottom of the slow cooker. Use clean hands or a spoon to break it up into small chunks so it cooks evenly and doesn’t clump together.

Sprinkle the chopped onion evenly over the raw ground beef, spreading it all the way to the edges so every bite gets some flavor.

Season the beef and onion with the kosher salt, scattering it as evenly as you can over the surface. This is the main seasoning, so don’t skip it.

Spread the chopped cabbage in an even layer over the seasoned beef and onion. Use your hands to gently press it down so it fits nicely in the slow cooker, just like layering a thick blanket of cabbage over the meat.

Pour the crushed tomatoes evenly over the cabbage layer, making sure most of the cabbage is moistened. Do not stir; keeping the layers helps the beef cook through and the cabbage soften slowly.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the cabbage is very tender and the ground beef is fully cooked through.

Once cooked, gently stir from the bottom to mix the beef, cabbage, onions, and tomatoes together into a hearty, unstuffed-cabbage-style mixture. Taste and add a little more salt if needed.

Ladle into bowls and serve hot. If you like, spoon it over rice, noodles, or mashed potatoes for an extra-filling family dinner.

For picky eaters, chop the cabbage a bit smaller so it softens more and feels less “chunky,” or mix in some cooked white rice at the end to mimic stuffed cabbage rolls in a more familiar way. If your family prefers milder flavors, you can swap half of the crushed tomatoes for tomato sauce to make it a little smoother and less chunky. For a leaner version, use 93% lean ground beef or ground turkey; if using very lean meat, you may want to add an extra pinch of salt and a splash of beef or vegetable broth (about 1/4 cup) to keep everything moist. To stretch the meal for a crowd, stir in 1 to 2 cups of cooked rice or cooked egg noodles during the last 20 to 30 minutes on LOW. You can also add a teaspoon of dried thyme or paprika along with the salt for a gentle flavor boost that still keeps the simple Amish-style feel. Leftovers reheat well on the stovetop or in the microwave and tend to taste even better the next day, making this a great make-ahead lunch for busy weeks.