Gołabki stew

Ingredients
1 lb. ground meat (beef or turkey recommended)
1 cup white rice
1 medium white or yellow onion, diced
1 small head of cabbage
1 large can stewed tomatoes
1 small can stewed tomatoes
1 small container sliced brown mushrooms
1 tbsp white vinegar
1 tbsp extra virgin olive oil
Seasonings: salt, pepper, poultry seasoning, red pepper flakes

Instructions
1. Add olive oil to frying pan over medium heat. Add chopped onions and sauté until soft, season with salt and pepper. Move onions to the side of the pan and add meat in the middle. Chop up meat with a spoon or spatula and fold in onions until cooked to medium (little to no pink).
2. Add 1 cup white rice into a medium saucepan with 2 cups water. Boil on medium high until water is reduced just above rice line, stir occasionally. Rice should not be completed cooked through.
3. Chop cabbage into roughly 1.5" to 2" squares. Chop sliced mushrooms.
4. Open cans of stewed tomatoes and using kitchen shears, cut up the tomatoes. Make sure to keep all liquid in cans.
5. Set slow cooker (crock pot) to high heat setting.
6. Add ingredients to your slow cooker in the following order: meat/onion mixture, rice, mushrooms, cabbage, white vinegar, and stewed tomatoes.
7. Season with about a tbsp of poultry seasoning, a tsp of garlic, 2 tsp black pepper, a pinch to tsp of red pepper flakes (depending on heat tolerance/desire), and a tsp of salt - or your favorite all-purpose seasoning salt. Stir well.
8. Cook on high heat for about 2.5-3 hours stirring every 45 min or so.
9. Check at the midway point for taste. If it is too bland, stir in more of the seasoning you desire. Reduce heat and cook for an additional hour or two.
10. Eat on its own, as a pierogi dip, with a dollop of sour cream (or all of the above!)