If you love cabbage rolls, but don’t want to go through the effort of putting them together, this crockpot golumpki recipe is for you. Just layer the ingredients in a slow cooker and let them cook while you go about your day. You get the same flavor as traditional cabbage rolls with a fraction of the work.
This crockpot cabbage roll casserole is a hearty meal that easy to make and will win over even people who don’t think they like cabbage.
This recipe is an easy take on the Polish comfort food classic. I was introduced to baked golumpki when my husband’s uncle shared his recipe almost a decade ago.
I love them, but they take some time to put them together. So, you have to have the right day and mood to devote to it.
This slow cooker recipe is an easy way to get those same flavors with a fraction of the work.
Substitutions and Alterations
Use this as a base recipe and adjust it to match your favorite stuffed cabbage recipe. There are so many ways to make it fabulous.
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I sometimes use Italian sausage instead of ground beef. It is an easy way to add more flavor and the fennel and garlic go well with the tomato sauce.
You can also use lentils or beans in place of the beef if you want a vegetarian version. It would make for a really fiber packed meal.
You can also add more veggies to the mix. My husband’s uncle likes green beans in his, mushrooms, or zucchini would also be great.
Storage
Leftover cabbage roll casserole can be stored in an airtight container in the fridge for up to 3 days. The mixture doesn’t freeze well, the texture changes when it is defrosted.
Reheat the leftovers in the microwave or in a covered pot on the stove until warm all the way through.
Crockpot Golumpki
Ingredients
- 1 pound ground beef
- 1 small onion diced
- 1 cup long grain rice uncooked
- ½ teaspoon salt
- ¼ teaspon ground black pepper
- 24 ounces spaghetti sauce
- 10¾ oz can condensed tomato soup
- 1½ cups water
- 2 teaspoons sugar
- 1 medium head cabbage
Instructions
- In a large skillet cook the 1 pound ground beef and 1 small onion over medium heat until the meat is browned.
- Stir the 1 cup long grain rice, ½ teaspoon salt, and ¼ teaspon ground black pepper into the meat.
- In a large bowl, stir together the 24 ounces spaghetti sauce, 10¾ oz can condensed tomato soup, 1½ cups water, and 2 teaspoons sugar.
- Chop the 1 medium head cabbage into bite sized pieces.
- Layer ⅓ of the cabbage in a slow cooker. Top with ½ of the meat mixture, then ⅓ of the cabbage, the remaining meat and the rest of the cabbage. Pour the tomato sauce over everything.
- Cover and cook on low until the rice and cabbage are tender, 6-8 hours. Stir and then serve.
Notes
- You can use bulk sausage in place of the ground beef if desired.
- Store leftovers in an airtight container in the fridge for up to 3 days. Freezing is not recommended, it changes the texture.
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