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.
Note: if you’d prefer to bake this rather than slow cook it, you can layer everything in a baking dish, cover, and bake at 350°F for about an hour, until it’s bubbling and the cabbage is nice and soft.
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, tomato paste, and bacon.
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.