Slow Cooker Golumpki Recipes

SlowCooker Golombki Recipe: How to Make It Taste …

WebApr 4, 2023 · 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 a …

Rating: 4.5/5(10)
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef; drain.
2. 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 a third of the sauce, half of the beef mixture and a third of the cabbage.
3. Repeat layers; top with remaining sauce and cabbage., Cook, covered, on low until cabbage and rice are tender, 6-8 hours.

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Slow Cooker/Instant Pot Paleo Cabbage Rolls (LowCarb, Whole30)

WebOct 30, 2016 · Slow Cooker. Spoon a thin layer of the diced tomatoes in the bottom of the slow cooker. Add the cabbage rolls, …

1. In a large bowl, mix together ground meat, cauliflower rice, onion, seasoning, salt, pepper and garlic.
2. Take your prepared cabbage leaf (see blog post)
3. Fill each leaf with approximately 1/4 cup of the meat/cauliflower mixture.
4. Roll up each leaf like a burrito.

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Slow Cooker Unstuffed Cabbage Rolls The Lazy Slow …

WebOct 18, 2019 · 1.5 lbs. browned ground beef, 1 small onion, chopped, 1 teaspoon garlic, minced, 1 teaspoon Kosher salt, ½ cup rice. Add diced …

1. I always start with a slow cooker liner for easier clean up
2. Add browned ground beef, onion, garlic, salt and rice to slow cooker
3. Add diced tomato, sauce, cabbage and stock. Stir ingredients.
4. Cook on low for 6-8 hours or high for 3-4.

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Slow Cooker Stuffed Cabbage Rolls (Polishstyle Gołąbki)

WebJan 23, 2020 · Rolls will expand as the rice cooks inside them. Use any remaining cabbage leaves or chopped cabbage to fill in any spaces …

1. PREPARE THE CABBAGE LEAVESFill a large stockpot two-thirds full of water and bring to a boil over high heat.Using a paring knife, remove the cabbage’s core. Using large, sturdy tongs, carefully lower the cabbage into the pot, core side down and blanch. As the leaves loosen from the cabbage head, carefully remove them to a plate. Repeat until you have 12-14 large leaves.
2. When you have removed all the cabbage leaves you want for rolling, return the individual leaves to the boiling water for one minute, until they are tender and flexible. Set aside.Pull or rough-chop any remaining cabbage leaves from head. You will use these to line the slow cooker.
3. OPTIONAL - I like to use a paring knife to thin the stem end just a bit before I assemble the cabbage rolls. It makes rolling them a little easier, and the rolls turn out more uniform. You only need to do this step for leaves that you plan to use to make the rolls. You do not need to thin the stems of the leaves you use to line the slow cooker.
4. SAUCE - Whisk together all the sauce ingredients until they are thoroughly combined. Set aside. If you enjoy a lot of sauce with your cabbage rolls, you may want to double the sauce amounts.

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