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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 delicious. —Mary Walker, Clermont, Florida
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
- 1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef; drain. Stir in the rice, salt and pepper. In a large bowl, combine the spaghetti sauce, soup, water and sugar.
- 2. In a 5-qt. slow cooker, layer a third of the sauce, half of the beef mixture and a third of the cabbage. Repeat layers; top with remaining sauce and cabbage.
- 3. 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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