Slow Cooker Stuffed Cabbage Casserole

My husband comes from a family full of amazing Polish cooks, and one of my favorite dishes that they prepare is Golabki (stuffed cabbage). Unfortunately I don’t have time to roll all those perfect little stuffed cabbage rolls, so I tried to deconstruct it and make it a bit easier. You won’t find any beef in this recipe, since our milk intolerant little one can’t consume anything from a cow.  I’ve used pork in this recipe so everyone in our family could enjoy it, and it was a big hit.

Slow Cooker Stuffed Cabbage Casserole

1 cup instant rice
1 tablespoon tomato paste
two 14.5 oz cans fire roasted tomatoes, drained
3 slices thick cut bacon, cut into lardons
8 oz mushrooms, chopped
1 onion, finely chopped
1 lb ground pork
1/2 teaspoon thyme
1 small head of cabbage, stem removed, chopped into small bite sized pieces

Heat a nonstick skillet over medium heat, and cook your bacon until crisp. Once cooked, remove your cooked bacon and place on a paper towel lined plate. Drain some of the fat from the pan, then add your onions, mushrooms, and pork. Cook until the pork is browned and the vegetables are soft. Mix in your thyme and tomato paste.

To your slow cooker, add about 1/2 can of the tomatoes, 1/3 of the rice,  1/3 of the pork mixture, then 1/3 of the cabbage.  Repeat this layering process two more times, saving the remaining can of tomatoes for the top. Cover, and cook for about 4 1/2 hours on low.

This is great served alone, or along side some potato and onion pierogi.