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Crock-Pot Stuffed Cabbages (Golumpki)

Equipment

  • crock-pot

Ingredients
  

  • 1 large cabbage
  • water for boiling
  • 1-2 pounds ground beef
  • 1/2 cup uncooked long grain rice
  • 1 sm onion (chopped)
  • 1 egg
  • 1 tbsp Worcestershire sauce
  • sprinkle of garlic powder
  • salt and black pepper
  • clean toothpicks
  • 1 can pasta/marinara sauce

Instructions
 

  • Fill a pot with water. Don’t fill it all the way to the top. Make sure it doesn’t overflow when you submerge the head of cabbage. That’s your guide. Let the water boil.
  • Carefully run a knife into the core section of the large cabbage. Take the core out. Once the water has boiled, carefully submerge the cabbage into the water, half of the core part down, then carefully move the top portion down after a few minutes. Continue boiling the water but turn the heat down in medium, then low once the cabbage head is getting softer.
  • Carefully peel/pick off the cabbage leaves. This is fairly easy to do. Place the leaves in a platter or strainer. Continue to peel/pick off more as you go along.
  • In a large bowl, combine the ground beef, egg, rice, onions, garlic powder, Worcestershire sauce, salt and black pepper. Mix all of that together to combine. Set aside
  • In a cutting board, lay a piece of cabbage leaf, vine side down. Cut off the hard stalk part. Place a spoonful of the filling in the leaf, fold, roll and tuck the sides as you roll the filled cabbage. Secure the end with a clean toothpick. Place the stuffed cabbage in a platter. Repeat the process.
  • Spread some of the pasta/marinara/spaghetti sauce at the bottom of the crock-pot pan. 
  • Place some of the stuffed cabbages, layer with some sauce, then more stuffed cabbages then sauce. Repeat the layers until all stuffed cabbages are placed. 
  • Pour the remaining sauce on top. Cook this in HIGH for 4-5 hours.