Cooktop Cove: Watch how to make slow cooker golumpki (or golabki)
By Kate Elliott
Golabki (or Golumpki as it's sometimes called in other parts of the world) is a traditional Polish dish that's often served at weddings, family reunions, and other big celebrations. Very similar to cabbage rolls, this dish traditionally takes large, blanched cabbage leaves as stuffs them with ground meat, onions, and garlic. Once stuffed and rolled, the cabbage leaves are then smothered in a tomato cream sauce, the unique difference between Polish Golabki and cabbage rolls in other areas.
Golabki is delicious, but there's really no denying that they're a ton of work. Blanching the cabbage can take quite some time, as can removing the tough stems and rolling each individual cabbage leaf. With this recipe, however, you get all of the great authentic Polish taste, without any of the hard work. And, because it all cooks away in the slow cooker, you don't even need to be home while it does. Just come home to a deliciously hearty, and extremely tasty, meal!
Golabki (or Golumpki)
15 minutes
6 hours
6 hours 15 minutes
1 head of cabbage, cored and roughly chopped
1 large onion, minced
3 cloves garlic, minced
1 pound (450 grams) ground beef
2 cups (500 ml) cooked white rice
2 eggs
1 14-oz. (414 ml) jar tomato sauce
1 14-oz. can crushed tomatoes
½ cup ketchup
1 teaspoon paprika
1½ teaspoons salt
Pepper to taste
In a bowl, combine the ground beef, onion, garlic, rice, egg, 1 teaspoon salt, and pepper. Shape into several 2-to-3-inch logs.
In a separate bowl, combine tomato sauce, crushed tomatoes, ketchup, paprika, and ½ teaspoon salt.
In a 6-quart slow cooker, spread a few tablespoons of tomato mixture along the bottom. Layer about 1/3 of the cabbage mixture evenly along over sauce. Place a 1/3 of the beef over top. Add more of the tomato sauce. Repeat layers, starting with chopped cabbage, then beef, and tomato sauce, until all ingredients have been used. End with a layer of chopped cabbage on top of everything else.
Place lid on slow cooker. Set to high and cook for 6 hours, until the beef is fully cooked and the cabbage is soft.
If you want to make these really traditional, blanch whole cabbage leaves and stuff with beef, rice, garlic, and onion. They can then be placed in the slow cooker and cooked the same way, with tomato sauce separating the layers.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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