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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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Reviews

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Average Rating:
  • wendy
    Mar 26, 2019

    Great taste! Next time though I will add the rice later in the cook time. When reheating the leftovers, the texture wasn't very good! A little too mushy for my taste, but like I said maybe adding the rice two hours before the end of the cook will solve this problem.

  • germanycook
    Nov 26, 2014

    Did this in the frying pan, and really liked it - except the addition of sugar. I kept having to add salt/garlic to counteract that sweet taste! Very yummy though once I got it right, and there's enough leftovers for 1 or 2 more meals!

  • dancingfool
    Nov 18, 2013

    Tastes too much like the tomato sauce and need more meat. Will make again with some changes because it's so easy.

  • GreasedLightning
    Feb 22, 2013

    Made this for dinner tonight and so far it's been a smash hit! In the future I will be precooking my rice or using instant rice because my slow cooker left the rice raw while cooking everything else.

  • scsvatek
    Dec 30, 2012

    I was surprised at how flavorful this was. My In-laws kept referencing lasangna while trying to describe it. This will become a regular meal at our house because it was so easy and so good.

  • lordilly17
    Dec 4, 2012

    No comment left

  • kazootransplant
    Nov 10, 2012

    No comment left

  • zukosky
    Oct 8, 2012

    No comment left

  • rock1951
    Oct 2, 2012

    No comment left

  • veggie-beef
    Apr 17, 2012

    Love this recipe. Tastes exactly like the stuffed version only less time. I boiled my cabbage first and I used Healthy Tomatoe soup also. My family asked for it one evening, but too late for slow cooker, so I made it in a fry pan on top of the stove and it was done fast for dinner and just as yummy.