Friend of Julie: Crock Pot Goulmbki

Note: it's important that you measure the amount of cabbage, onion, and tomato sauce to ensure that you have more meat than vegetables for this recipe.

Crock Pot Goulmbki, photo by Theresa

Ingredients

• Fresh cabbage rinsed and chopped into 2 inch cubes (or use cabbage already sliced in bags generally labeled "coleslaw")
• 3 lbs. lean ground beef (or 1 1/2 lbs. ground beef and 1 1/2 lbs. ground pork)
• Stewed tomato or plain tomato sauce
• Salt and pepper
• 2 Tbs. Bell's seasoning (which is a blend of rosemary, oregano, sage, ginger, marjoram, thyme, and pepper)
• 1 onion, diced
• 4 slices bacon
• 1/4 cup your favorite barbecue sauce or ketchup

Prepare Cabbage

1. Put chop cabbage into a large pot of boiling water and let simmer for about 5 minutes just to let the cabbage start to wilt. It will cook more in the crock pot.
2. Drain the cabbage and set aside. 

Prepare Meat

1. Mix ground beef, salt, pepper and Bell's seasoning and chopped onion. 
2. Mix well and form large firm meat balls.
3. In a crock pot, use half of the cooked, drained cabbage to make the bottom layer.
4. Carefully place the large meat balls on the cabbage.
5. Add the rest of the cabbage to cover the meat.
6. Place the strips of bacon over the cabbage.
7. Pour tomato products, and about 1/4 cup of barbecue sauce or ketchup to add richness.

Turn the crock pot on low and cook for 8 hours (this can also be cooked in a large pot on the stove). The longer this cooks the better. This dish is also excellent the second day. This freezes well and can be placed into one portion containers and used for single meals.