Cut the cabbage into 1-inch thick ribbons (this prevents it from becoming mushy during the long cook) and slice the carrots into 1/2-inch coins for even cooking. While prepping vegetables, combine the garlic powder, onion powder, oregano, sugar, salt, pepper, and red pepper flakes in a small bowl. I find mixing the dry seasonings ahead of time ensures they distribute evenly throughout the dish without clumping.

Heat a skillet over medium-high heat and cook the ground beef, breaking it apart with a spoon as it cooks, until it's browned and no longer pink (about 5-7 minutes). Drain excess fat if needed. Browning the meat first develops better flavor through the Maillard reaction, which adds depth to the final dish.

Transfer the cooked beef from Step 2 to your slow cooker. Add the prepared cabbage and carrots from Step 1, then pour in the tomato sauce. Sprinkle the seasoning mixture from Step 1 over the top and stir everything together until well combined. I like to give it a good stir at this point to make sure the seasonings coat all the vegetables and beef evenly.

Cover the slow cooker and cook on high for 2 hours or on low for 4 hours, depending on your schedule. The cabbage should be tender but still have some structure, and the flavors will have melded together beautifully. Taste and adjust seasonings if needed before serving.