Winter days are just made for slow cooker meals. There's nothing like coming home on a cold, wet, gray day and being greeted by the smell of something warm already cooking. And even better, coming home with dinner 90 percent done just makes the evening go so much more smoothly.
If those meals are something adapted for the slow cooker that's been handed down in your family for years, so much the better. Cabbage rolls were known as golabki in my house (pronounced "ga-WOOM-key"... Polish is a very strange language). It's a Polish staple that's been adopted by people of all ethnicities.
They're an ideal slow-cooker recipe. If you have the kind that has a removable stone crock, you can even make these the night before and just pop them into the slow cooker in the morning. Just throw together a salad or vegetable, maybe some more rice, and you're done.
Golabki (Cabbage Rolls) (via AllRecipes.com)
- 12 leaves cabbage
- 1 cup cooked white rice
- 1 egg, beaten
- 1/4 cup milk
- 1/4 cup minced onion
- 1 pound extra-lean ground beef
- 1 1/4 teaspoons salt
- 1 1/4 teaspoons ground black pepper
- 1 (8-ounce) can tomato sauce (the kind in a can, not the kind you'd pour over spaghetti)
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
- In a large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
- In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
- Cover and cook on Low 8 to 9 hours.