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.
~Fresh Foodie Mama~