When I began this blog I wanted a place to record the recipes I tried or created so they wouldn’t be forgotten after a single attempt. I love making dishes repeatedly and sharing favorites with friends and family. Over time I realized I also wanted to preserve the old family recipes that get passed down through generations. This Slow Cooker Layered Galuskies recipe comes from my husband’s family, and I’m thrilled to share their simpler take on a classic.
My mother-in-law suggested Galuskies when I asked her for a beloved family recipe. I had heard of them but never tried them. They seemed ideal for the slow cooker.
Traditional galuskies are a German dish: cabbage leaves stuffed with beef or sausage and rice, often topped with tomato sauce and sometimes sauerkraut. The version my mother-in-law described, however, is much easier and just as satisfying. Her mother made meatballs, then layered them with cabbage, carrots and tomato soup in a slow cooker—delivering the same familiar flavors with a fraction of the work.
I couldn’t have imagined how good this would be. It’s easy to see why a recipe like this would live on in a family: classic, comforting, and straightforward. We love serving it with mashed potatoes for a complete, cozy meal.
Slow Cooker Layered Galuskies
Jennifer Draper
15 mins
8 hrs
8 hrs 15 mins
Ingredients
- For the meatballs:
- 1 pound lean ground beef
- 1/3 cup brown minute rice
- 1 egg, slightly beaten
- 1/4 cup Parmesan cheese
- 2 tablespoons milk
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon oregano
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- For the sauce:
- 16 oz tomato sauce
- 3 oz tomato paste
- 1/4 cup water
- 2 tablespoons cream
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Other ingredients:
- 1 head cabbage
- 1 pound carrots
Instructions
- In a large bowl, combine all meatball ingredients until evenly mixed.
- Form mixture into golf-ball-sized meatballs and place them in the slow cooker.
- In a separate bowl or measuring cup, whisk together the tomato sauce, tomato paste, water, cream, sugar, salt and pepper until smooth; set aside.
- Peel and cut the carrots into thirds and add them to the crock.
- Quarter the cabbage and place the pieces on top of the meatballs and carrots (cut smaller if needed to fit).
- Pour the tomato mixture over everything and cover the slow cooker.
- Cook on low for 6–8 hours or on high for about 4 hours, until the meatballs are cooked through and the vegetables are tender.
Nutrition
Important nutritional disclaimer