Remember the Stuffed Cabbage Rolls I had at Metzger’s in March? No? Well, it’s okay. Because I do. I remember them well. And have been thinking about them, since March 18, when I typed this:
“…the cabbage roll was so tender and flavorful. I must recreate this at home!”
This weekend I made a simplified version, in my slow cooker. A fancy chef might call it a “deconstructed” cabbage roll. Taste of Home, the recipe source, calls it Slow Cooker Golombki. Call it what you will, it is tasty.
Basically, I layered these elements in my slow cooker:
- Tomato sauce mixture (spaghetti sauce, condensed tomato soup, sugar, water)
- Browned ground beef, onion, and uncooked converted rice
- Chopped head of cabbage
Six hours later: yumminess!
Oh yeah. It’s good.
Bonus: we made two dinners out of this meal, and it was even better the next day!
Despite having an easy meal consisting of these leftovers tonight, I am wiped out. I’ve had an intense couple of days at work this week, went for a run after dinner, showered, and am just now getting around to posting this blog post. Then it is time to go pack my bags since I am headed to the airport tomorrow morning for work-related travel in Bethesda. And on top of that all, the Benadryl I took earlier is making it difficult to hold my head up and eyes open. Want.to.sleeeeep. Fun stuff.
..Not. Who wants to come pack my luggage for me? Pretty, pretty puh-leeeeeeease??? I will cook you some delicious food.