Recipe by CSANDST1
"Ground beef, cabbage, onion, rice and tomato sauce are combined in a slow cooker."
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uncooked white rice
1 small head
1 (28 ounce) can
canned tomato sauce
chopped fresh parsley
salt and pepper to taste
I'm a bohunk and grew up on my mom's stuffed cabbage and this is a close second and much easier! I did brown the ground meat with some onions first and added lipton onion soup mix after. White, uncooked regular rice worked fine. I added 1 can of tomato soup and 1/2 cup water and poured over top of the layers without stirring. Came out great! The only thing I'd change for next time is add some sourkraut on top and use one more can of soup for more sauce. YUMMY!
If you cook the ground beff frist it will not be as greasy and the meat will taste btter to
I used lean ground beef, cooked it w/ 2 onions and tons of garlic powder, basil, paprika, and white pepper, then drained it. In the crock pot I put the meat mixture, 1 can Itailian style tomatoes, 1 large can of Hunt's low sugar spag. sauce, 1 roasted red bell pepper, and the cabbage cut into large strips. I turned it on high for 2 hours around 1 pm. By the time I got back, the cabbage was done, so I just kept it on warm until 30 minutes before dinner. I cooked 3/4 cup of buckwheat groats w/ and egg white and 1 1/2 cups of water and added it to the beef and cabbage. My husband was so surprised when he came home! My daughter, who is not a fan of cabbage, has eaten this for lunch & dinner for the last 2 days, and is having the last bit for lunch today as well. It is hard not to over cook the cabbage, that is why I kept an eye on it, otherwise it would have turned to mush. I don't know about not cooking the meat first either...I think the recipe would turn out way too greasy.
I have made regular golumbkis for years and found this recipe so much easier. I had no trouble with the rice, as other people said they did. I also added a few cloves (6-8), which gives it a spicer flavor, and made it taste like my mother used to make.
This is a GREAT alternative to making Golabkis. I love my mom's Golabki recipe but realistically it takes too long and their are a lot of dishes to clean. I modified this based on my mom's recipe and others suggestions. Used Meatloaf mix instead of beef for more flavor, added cooked bacon (the missing key flavor if you ask me!), cut cabbage in thick slices verses shredded and used two cans of tomato soup and one can of water instead of tomato sauce. Cooked on High for 4-5 hours and my uncooked long grain rice turned out fine. The key is to make sure you have enough liquid to cook the rice. We can now have the taste of Globki's more than 3x a year!! Note: This does come out quite mushy so texture wise you don't get the browned cabbage like when rolled and baked but flavor is great.
I made this in the oven since the electricity here isn't reliable enough to cook in a crockpot. I added a tsp of cinnamon to the tomato sauce and baked it covered at 350 degrees for an hour. It came out perfect -- good flavor, not overcooked or undercooked.
Yummy. This is real comfort food for a rainy day. I added garlic powder and a little seasoned salt. I used brown rice instead of white. I mixed the cabbage the last 1/2 hour so it was not mushy.
I've seen a different version of this meal which included 1/4 to 1/3 cup brown sugar which makes it really yummy.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 279
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