Begin by heating a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart as it browns. Cook until no longer pink, drain excess fat.

Add the diced yellow onion, dried thyme, and parsley to the skillet. Sauté for an additional 3-4 minutes until the onion is translucent and fragrant.

Transfer the beef and onion mixture into the slow cooker. Chop the green cabbage into bite-sized pieces and add on top, folding to combine.

In a separate bowl, combine the petite diced tomatoes, tomato paste, Worcestershire sauce, and water. Mix thoroughly until well blended.

Pour the sauce over the meat and cabbage in the slow cooker. Stir gently to combine. Cover and cook on low for 6–8 hours.