In a skillet over medium-high heat, brown 1 pound of ground beef for about 5-7 minutes, breaking it apart until fully cooked. Drain excess fat.

Add 1 diced yellow onion, 1 teaspoon dried thyme, and 1 teaspoon dried parsley to the skillet. Cook for an additional 3-4 minutes until the onion is softened.

Transfer the beef and onion mixture into your slow cooker. Add approximately 4 cups of chopped green cabbage, ensuring even distribution.

In a mixing bowl, combine one 14.5-ounce can of petite diced tomatoes, 2 tablespoons of tomato paste, 2 tablespoons of Worcestershire sauce, and 1 cup of water. Stir well.

Pour the prepared sauce over the beef and cabbage mixture in the slow cooker, gently stirring to coat everything. Cover and cook on low for 6-8 hours.

Once cooking is complete, ensure the cabbage is tender and the beef reaches 160°F. Serve warm.