Lazy Golumbkis

Lazy Golumbkis


"Ground beef, cabbage, onion, rice and tomato sauce are combined in a slow cooker."

Ingredients 8 h 10 m {{adjustedServings}} servings 625 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 625 kcal
  • 31%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 60.7g
  • 20%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 1140 mg
  • 46%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a slow cooker, combine ground beef, onion, rice and cabbage. Pour in tomato sauce. Season with parsley, salt and pepper. Mix well, and cook on low, for 6 to 8 hours.
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Reviews 60

  1. 77 Ratings


I'm a bohunk and grew up on my mom's stuffed cabbage and this is a close second and much easier! I did brown the ground meat with some onions first and added lipton onion soup mix after. White, uncooked regular rice worked fine. I added 1 can of tomato soup and 1/2 cup water and poured over top of the layers without stirring. Came out great! The only thing I'd change for next time is add some sourkraut on top and use one more can of soup for more sauce. YUMMY!


I used lean ground beef, cooked it w/ 2 onions and tons of garlic powder, basil, paprika, and white pepper, then drained it. In the crock pot I put the meat mixture, 1 can Itailian style tomatoes, 1 large can of Hunt's low sugar spag. sauce, 1 roasted red bell pepper, and the cabbage cut into large strips. I turned it on high for 2 hours around 1 pm. By the time I got back, the cabbage was done, so I just kept it on warm until 30 minutes before dinner. I cooked 3/4 cup of buckwheat groats w/ and egg white and 1 1/2 cups of water and added it to the beef and cabbage. My husband was so surprised when he came home! My daughter, who is not a fan of cabbage, has eaten this for lunch & dinner for the last 2 days, and is having the last bit for lunch today as well. It is hard not to over cook the cabbage, that is why I kept an eye on it, otherwise it would have turned to mush. I don't know about not cooking the meat first either...I think the recipe would turn out way too greasy.


I have made regular golumbkis for years and found this recipe so much easier. I had no trouble with the rice, as other people said they did. I also added a few cloves (6-8), which gives it a spicer flavor, and made it taste like my mother used to make.