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Slow-Cooker Golombki

I modified my mom's classic Polish dish to fit my hectic life. Instead of boiling the cabbage and then filling it with beef, I just toss the ingredients in the slow cooker. It's much easier and tastes just as good. —Mary Walker, Clermont, Florida
  • Total Time
    Prep: 25 min. Cook: 6 hours
  • Makes
    8 servings

Ingredients

  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 cup uncooked converted rice
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 jar (24 ounces) meatless spaghetti sauce
  • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 1 cup water
  • 1/2 teaspoon sugar
  • 1 medium head cabbage, chopped

Directions

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, salt and pepper. In a large bowl, combine the spaghetti sauce, soup, water and sugar.
  • In a 5-qt. slow cooker, layer one third of the sauce, half of the beef mixture and one third of the cabbage. Repeat layers; top with remaining sauce and cabbage.
  • Cook, covered, on low until cabbage and rice are tender, 6-8 hours.
Nutrition Facts
1-1/4 cups: 307 calories, 7g fat (3g saturated fat), 35mg cholesterol, 1166mg sodium, 45g carbohydrate (15g sugars, 6g fiber), 16g protein.

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