1. Heat a large skillet over medium-high heat and add the ground beef. Cook until mostly browned, breaking it apart with a spoon. Drain excess fat.

2. Add the diced onion, thyme, parsley, red pepper flakes, and salt to the skillet. Cook 4–5 minutes, stirring, until onion softens and mixture is fragrant.

3. Transfer the seasoned beef and onion mixture to the bottom of the slow cooker.

4. Add the chopped cabbage on top of the beef mixture, spreading it evenly but not packing it down.

5. In a bowl, whisk together diced tomatoes, tomato paste, Worcestershire sauce, and water (or broth). Pour evenly over the beef and cabbage in the slow cooker.

6. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the cabbage is tender and flavors are melded.

7. Stir gently before serving and garnish with fresh parsley if desired.