In a bowl, whisk together water and tomato paste. Add tomato sauce, tomatoes, chili powder, onion powder, oregano, cinnamon, salt and pepper.
In a medium sauce pot, over medium-high heat, brown the ground beef. Drain the fat and rinse in a colander with warm water and set aside.
In the same pot, sauté the onions and garlic for 1 to 2 minutes.
Return the beef to the pot and add the tomato mixture. Bring all to a boil and then reduce heat to simmer for 15 minutes.
While the chili is simmering, boil cabbage until the leaves are soft. Pull whole leaves off of the head.
When chili is done, pour a layer of it into a Crock-Pot – just enough to coat the bottom.
Cut off the stem of the cabbage leaves, and add a few scoops of the chili to the leaves. Roll into a neat parcel. Stack in Crock-Pot, pouring any extra chili in as well. Cook on low for 1-3 hours to tenderize and soften the parcels. Enjoy!