My girlfriends are always asking for recipe recommendations, but they have pretty high demands. They usually want something that's effortless, delicious, healthy, comforting, and inexpensive all at the same time. Thankfully, with the help of one reader, I know what my next suggestion will be.
According to TeamSugar member mellie_608, it's debatable whether these golumpki are Swedish or Polish, but what can be agreed upon is that these stuffed cabbage rolls — seasoned with tomatoes, lemon, Worcestershire sauce, and a tad of brown sugar for sweetness — are incredibly juicy and tender. To see the recipe, which calls for the use of a slow cooker, read more.
Submitted by TeamSugar member mellie_608
Fix it and Forget it - Feasting with your Slow Cooker
Page 122, "Swedish Cabbage Rolls"
This is a version you make in the slow cooker. They don't look pretty, but they are yummy! Many cultures have their version of these. I call them by the Polish version to stay true to my fiance's heritage. This particular recipe actually calls them Swedish and the preparation uses browned meat instead of raw. I've done both and used this version today to save myself some cooking time.
Ingredients
12 large cabbage leaves
1 egg, beaten
1/4 cup milk
1/4 cup finely chopped onion
1 tsp. salt
1/4 tsp. pepper
1 lb. ground beef, browned and drained
1 cup cooked rice
8-oz. can tomato sauce
1 Tbsp. brown sugar
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce
Directions
Immerse cabbage leaves in boiling water for about 3 minutes or until limp. Drain.
Combine egg, milk, onions, salt, pepper, beef and rice. Place about 1/4 cup mixture into the center of each leaf. Fold in the sides and roll ends over the meat. Place in slow cooker.
Combine tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over the cabbage rolls.
*If you like more sauce I would recommend doubling the sauce, which is what I did this time and it turned out great.
Cover. Cook on low 6-8 hours.
Serves 6.
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Armani Jeans
Ann Sofie Back
Peacocks
I'm going to get the ingredients for this tonight and make it tomorrow.
1I'm Croatian and our version of these is called sarma.
2I grew up on this stuff and love it! We never put lemon in it though. We did change it up and added parsley and bacon. My baba also puts bacon bones into the tomato sauce mix when cooking. Mmmm....divine
Bearsy, I'm Macedonian and we also call these sarma and omit the lemon! I love these and my baba makes them so yummy. I want to learn to make them myself.
3My family is Polish/Ukrainian, we call them Holubtsi and use bacon instead of beef and no lemon juice.
4High five luvable0705! Sarma rocks. I make them myself at home, matter of fact I've just been spurred on to make them this weekend.
5I was about to say, I'd call them Ukrainian!
I'll definitely make them for my husband, he loves these!
6I'm part Swedish, we call these Kaldolmer - sometimes they have pork in with the beef, sometimes even potato. Looks like they're a Euro favorite!
7Its called Sarma...dish from Croatia and Serbia!!!!
8Not for me...but sounds nice.
9it's DELICIOUS!
10it's called GOLABKI in Polish and it means 'pigeons' actually. No idea why we call it that way. I know this dish is everywhere in eastern europe, in Lithuania, Ukraine and Belarus, there are just slight variations if it comes to the sauce/stuffing, this one is def. Polish =)
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