Lazy Mama’s Crock-Pot Galumpki with Roasted Red Pepper Cream Sauce


This Roasted Red Pepper Cream Sauce is so versatile, it could be used over pasta, veggies, rice, meat, seafood,  or even as a dip or soup! I didn’t add all of it to the Crock-Pot, as it was enough sauce for the dish and I saved some for other uses. You could use it all and have a very saucy and flavorful dish, or, like me, save some for dipping!

Lazy Mama’s Crock-Pot Galumpki with Roasted Red Pepper Cream Sauce

1 lb Grass-fed ground beef or organic turkey, chicken, or vegan meat alternative

1 head of cabbage chopped into 2 -3 inch pieces

1 cup of rice uncooked ( I honestly forgot to add rice this time, but it was great without it too)

1/2 cup water

Salt, pepper, garlic powder to taste

Roasted Red Pepper Cream Sauce

2  cups tomatoes (I used a mixture of farm stand tomatoes and grape tomatoes roughly chopped)

1 1/2 cup nut of choice ( I used 1 cup raw cashews and 1/2 cup blanched almonds soaked in water for 10 minutes)

1 cup roasted red peppers (roast your own or jar is fine)

1 lemon juiced

1/2 cup  fresh basil

2 Tbs Worcestershire Sauce

1 tsp raw honey or maple syrup

3 cloves garlic

Sea Salt and Pepper to taste

Sauce: Add all ingredients into a high speed blender or food processor until smooth.

Spray or brush Crock-Pot with oil of choice to prevent sticking. Place meat and rice  seasoned with salt, pepper and garlic powder to the bottom of a Crock-Pot. Add cabbage and again season with salt and pepper. Top with water and Roasted Red Pepper Cream Sauce. Cook on low 6 hours, or high 4 hours. During last hour, stir the contents until well-combined. Replace lid and finish cooking.

Buon Appetito!

~Fresh Foodie Mama~


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