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