Prep time: 25 mins | Cook time: 7 hrs 14 mins | Additional time: 5 mins | Total time: 7 hrs 44 mins | Servings: 8
I used to make this in the oven but this slow cooker version of the classic Hungarian Stuffed Cabbage worked like magic! This is an excellent recipe that you have to try. I am sure you’ll love this!
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 head cabbage
1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, crushed
¾ c. uncooked white rice, rinsed
1 lb ground beef
1 lb ground pork sausage
1 Egg, beaten
1 (32 oz.) can tomato juice
How to make Grandmas Hungarian Stuffed Cabbage
Step 1: Cook the cabbage in a large pot of boiling water for about 3 to 5 minutes until the outer leaves easily pull away from the head. Then, separate the leaves and allow them to cool, reserving about 1 1/2 cup cooking water.
Step 2: In a large skillet, heat the oil. Once the oil is hot, add the onion and garlic. Saute for about 5 minutes until translucent. Then, stir in the wet rice and cook for a minute more until the moisture evaporates. Take away from the heat and allow to cool for at least 5 minutes.
Step 3: In a large bowl, mix the beef, sausage, and egg. Stir this in the cooled rice mixture.
Step 4: On the ribbed end of a cabbage leaf, place a golf ball-sized amount of the beef mixture. Roll the leaf up, then tucked in the sides. Do this for the rest of the beef mixture and cabbage leaves.
Step 5: In a slow cooker, place the rolls seam-side down, then cover with the tomato juice. On top, pour in the reserved cooking water.
Step 6: Set the slow cooker on high and cook for about 30 minutes. Adjust to low and continue to cook for another 6 1/2 hours.
Notes:
If desired, you can replace the tomato juice with vegetable juice.
Boil in a large pot if cooking on the stove for about 30 to 45 minutes.
Nutrition Facts:
Per Serving: 403 Calories | Protein 22.4g | Carbohydrates 30.6g | Fat 21.7g | Cholesterol 91.2mg | Sodium 884mg.
Ingredients
- 1 head cabbage
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- ¾ c. uncooked white rice, rinsed
- 1 lb ground beef
- 1 lb ground pork sausage
- 1 Egg, beaten
- 1 (32 oz.) can tomato juice
Instructions
Step 1: Cook the cabbage in a large pot of boiling water for about 3 to 5 minutes until the outer leaves easily pull away from the head. Then, separate the leaves and allow them to cool, reserving about 1 1/2 cup cooking water.
Step 2: In a large skillet, heat the oil. Once the oil is hot, add the onion and garlic. Saute for about 5 minutes until translucent. Then, stir in the wet rice and cook for a minute more until the moisture evaporates. Take away from the heat and allow to cool for at least 5 minutes.
Step 3: In a large bowl, mix the beef, sausage, and egg. Stir this in the cooled rice mixture.
Step 4: On the ribbed end of a cabbage leaf, place a golf ball-sized amount of the beef mixture. Roll the leaf up, then tucked in the sides. Do this for the rest of the beef mixture and cabbage leaves.
Step 5: In a slow cooker, place the rolls seam-side down, then cover with the tomato juice. On top, pour in the reserved cooking water.
Step 6: Set the slow cooker on high and cook for about 30 minutes. Adjust to low and continue to cook for another 6 1/2 hours.
Notes
If desired, you can replace the tomato juice with vegetable juice. Boil in a large pot if cooking on the stove for about 30 to 45 minutes.
