Prep: 25min| Cook: 7hrs 14mins | Additional: 5mins | Total: 7hr44min| Serving: 8 | Yield: 8 servings
I can spell art just by making this Hungarian Stuffed Cabbage. A delicious slow cooker variation that has been passed around through generation. Making this is an art itself, roll and tuck the mixture finely to achieve this perfect stuffed cabbage dish.
INGREDIENTS
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1 head Cabbage, raw
1 tablespoon oil, soybean, salad or cooking
1 onions, raw
2 cloves Garlic, raw
¾ cup rice, white, long-grain, regular, raw, enriched
1 lb beef, ground, regular, (about 27% fat), raw
1 lb pork sausage, fresh, raw
1 egg, whole, raw, fresh
1 32oz can Tomato juice, canned, with salt added
INSTRUCTIONS
Step 1: Bring to a boil a large pot of water. Cook the cabbage for about 3 to 5 minutes until the outer leaves easily pull away from the head. Then, separate the leaves. Allow the cabbage to cool, making sure to keep 1 1/2 cup of the cooking water.
Step 2: In a large skillet, heat the oil and sautee the onion and garlic for about 5 minutes until translucent. Add in the wet rice and stir until the moisture evaporates for a minute. Remove the skillet from the heat and let cool for 5 minutes.
Step 3: Add the beef, sausage, and egg in a large bowl. Mix well, then, stir into the cooled rice mixture.
Step 4: On the ribbed end of the cabbage leaf, place a golfball-sized of the beef mixture. Roll up and tuck in the sides. Do this for the rest of the beef mixture and cabbage leaves.
Step 5: Place the rolls seam-side down in a slow cooker. Pour the tomato juice into the cooker enough to cover the stuffed cabbage and add in the reserved cooking water.
Step 6: Cook over high for about 30 minutes, then adjust to low and continue to cook for 6 1/2 hours.
NOTES:
You are welcome to swap the tomato juice for vegetable juice if preferred.
If using a stove, boil for about 30 to 45 minutes in a large pot.
Nutrition Facts:
Per Serving: 403 calories; 91.2 mg cholesterol; 884 mg sodium; 22.4 g protein; 30.6 g carbohydrates
Ingredients
- 1 head Cabbage, raw
- 1 tablespoon oil, soybean, salad or cooking
- 1 onions, raw
- 2 cloves Garlic, raw
- ¾ cup rice, white, long-grain, regular, raw, enriched
- 1 lb beef, ground, regular, (about 27% fat), raw
- 1 lb pork sausage, fresh, raw
- 1 egg, whole, raw, fresh
- 1 32oz can Tomato juice, canned, with salt added
Instructions
Step 1: Bring to a boil a large pot of water. Cook the cabbage for about 3 to 5 minutes until the outer leaves easily pull away from the head. Then, separate the leaves. Allow the cabbage to cool, making sure to keep 1 1/2 cup of the cooking water.
Step 2: In a large skillet, heat the oil and sautee the onion and garlic for about 5 minutes until translucent. Add in the wet rice and stir until the moisture evaporates for a minute. Remove the skillet from the heat and let cool for 5 minutes.
Step 3: Add the beef, sausage, and egg in a large bowl. Mix well, then, stir into the cooled rice mixture.
Step 4: On the ribbed end of the cabbage leaf, place a golfball-sized of the beef mixture. Roll up and tuck in the sides. Do this for the rest of the beef mixture and cabbage leaves.
Step 5: Place the rolls seam-side down in a slow cooker. Pour the tomato juice into the cooker enough to cover the stuffed cabbage and add in the reserved cooking water.
Step 6: Cook over high for about 30 minutes, then adjust to low and continue to cook for 6 1/2 hours.
NOTES:
You are welcome to swap the tomato juice for vegetable juice if preferred.
If using a stove, boil for about 30 to 45 minutes in a large pot.
