Grandma's Hungarian Stuffed Cabbage, Slow Cooker Variation recipe

All Recipes Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage

Ingredients

1 head cabbage
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, crushed
¾ cup uncooked white rice, rinsed
1 pound ground beef
1 pound ground pork sausage
1 egg, beaten
1 (32 ounce) can tomato juice

Nutrition Info

403 calories
carbohydrate: 30.6 g
cholesterol: 91.2 mg
fat: 21.7 g
fiber: 4.9 g
protein: 22.4 g
saturatedFat: 7.5 g
servingSize: -
sodium: 884 mg
sugar: 10.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes. Separate leaves and let cool. Reserve 1 1/2 cup cooking water.

  2. Heat oil in a large skillet. Add onion and garlic, cook and stir until translucent, about 5 minutes. Stir in wet rice, cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.

  3. Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.

  4. Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf, roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.

  5. Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.

  6. Cook on High for 30 minutes. Switch to Low and cook for 6 1/2 hours.

Recipe Yield

8 servings

Recipe Note

This is a recipe passed down from my great-grandmother, with a few shortcuts she approved of.

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