Hamburger Cabbage Soup--Updated for the Crock Pot

I made this recipe a couple of years ago.  Fixed it again the other night but did it in the crock pot, so here it is a little updated.

Different recipes from  (Rachel Ray-Stuffed Cabbage Soup and Sandra Koch-Hamburger Soup) and did some modifications and so here is my recipe:

INGREDIENTS:
1 1/2 pounds of ground beef
2 cups of diced onion
1 cup diced carrots
1 cup diced celery
3 garlic cloves, minced
1 large head of Cabbage sliced and chopped up or 2 small heads (a mix of green and the Chinese Cabbage)
2 cans of Beef Broth
1 can of chicken Broth
2 cans (15 ounce) of diced tomatoes (I used the fire roasted ones)
1 can of Ro-tel Original
1 can (14.5 ounce) of Tomato sauce
1 small can Tomato paste
1/3 cup of Worcestershire sauce
1 tsp of Ground pepper
1 tsp of salt

DIRECTIONS:
1. In a large saucepan with about 1 tbsp of canola or olive oil, cook the beef, onions, carrots, celery and garlic over medium heat until the meat is no longer pink. The vegetables may not be tender, but do not worry if they are not. Drain and transfer this over to the crock pot. Add in the salt, pepper, broths, tomatoes, tomato sauce, tomato paste, Worcestershire sauce and mix. Then add in the cabbage put on medium for 6 hours or high for about 4 hours.

1. If you wish you may add in a little more pepper if you wish. Also if you find the soup is not as thick as you want either add in another can of Tomato sauce with a mixture of corn starch/water to thicken it up.