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Slow Cooker Golombki

Slow Cooker Golombki
Just like Mom’s? Well, sort of! Mary simplifies her mother’s recipe by using the slow cooker. We loved the addition of spaghetti sauce with the tomato soup and the fact that you don’t have to precook the cabbage in this fuss-free remake. —Mary Walker, Clermont, Florida
8 ServingsPrep: 25 min. Cook: 6 hours

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 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.
  • Cover and cook on low for 6-8 hours or until cabbage and rice are
  • tender. Yield: 8 servings.
Nutrition Facts: 1-1/4 cups equals 307 calories,
© Taste of Home 2013

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Slow Cooker Golombki (continued)

Nutrition Facts: 7 g fat (3 g saturated fat), 35 mg cholesterol, 1,166 mg sodium, 45 g carbohydrate, 6 g fiber, 16 g protein.
© Taste of Home 2013