I love love love this! It’s so easy and gives me the flavor and food I crave without hours in the kitchen!
Easy and perfect lazy golumpki recipe. I did add a teaspoon of paprika and tweaked recipe slightly by excluding tomato soup and crushed tomato. I added 24 ounce pasta sauce and 14.5 ounce of stewed tomatoes.
A little less liquid than what recipe called for but it wasn’t too dry. I like golumpki’s and would make this lazy version again.
I will be making this, again! So simple…and tastes just like stuffed cabbage.
I used red cabbage because it is better for you than green, and because of my food intolerances, I had to substitute the soups for other things like more tomatoes and some ketchup. Will do it again!
We love golumpki at home but it is a lot of work. This is a great replacement when you get the craving. The whole family loved it even going for seconds. We followed the recipe to the letter and came out great. A few of us drizzled a little ketchup on it as we do with golumpki. We will make it again.
Ingredients:
1 head green cabbage, cut into bite-size pieces
1 pound ground beef…
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Ingredients:
1 head green cabbage, cut into bite-size pieces
1 pound ground beef
1 teaspoon salt1 teaspoon dried parsley
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
2 cups water1 cup white rice
1 (10.75 ounce) can condensed tomato soup
1 (32 ounce) container crushed tomatoes
Directions:
Boil cabbage in a stockpot until tender, 10 to 15 minutes. Drain well.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix salt, parsley, onion powder, and black pepper into ground beef.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Stir tomato soup and crushed tomatoes together in a bowl.
Preheat oven to 350 degrees F (175 degrees C).
Combine cabbage, seasoned ground beef, rice, and tomato mixture together in a bowl; transfer to a 9×13-inch baking dish.
Bake in the preheated oven until bubbling, about 45 minutes.
Footnotes:
This recipe uses a lot of sauce. If you like the traditional golumpki-version, you may want to reduce the amount of sauce. I happen to dislike the old family recipes that are very dry.
I put the brand names of the sauce in there, because it is my personal preference and love the flavor.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
source: allrecipes.com