Brown the Meat: In a frying pan set to medium heat, cook the ground beef (or turkey) until it's browned and thoroughly cooked, stirring occasionally to crumble it into smaller pieces. Drain any excess fat, then transfer the cooked meat to your slow cooker.

Prepare the Vegetables: Add the diced onion, minced garlic, chopped cabbage, and sliced carrots to the slow cooker with the ground meat.

Add the Liquids: Pour in the beef broth, diced tomatoes (with their juice), and tomato sauce over the meat and vegetables.

Incorporate the Rice and Seasonings: Stir in the uncooked rice, brown sugar, Worcestershire sauce, paprika, thyme, and bay leaf.

Slow Cook: Set your slow cooker to low and cook the soup for 6-8 hours, or until the cabbage is tender, and the rice is fully cooked. Stir occasionally if possible.

Taste and Adjust Seasoning: Before serving, taste the soup and adjust the seasoning if necessary, adding more salt or pepper as needed. Remove the bay leaf.

Serve: Ladle the hot, hearty soup into bowls and serve with crusty bread for dipping if desired. Enjoy the rich flavors of unstuffed cabbage rolls with minimal effort!