Prep time: 25 mins | Cook time: 7 hrs 14 mins | Additional time: 5 mins | Total time: 7 hrs 44 mins | Servings: 8
This slow-cooker version of the ever-popular Hungarian Stuffed Cabbage came from my grandma’s cookbook that has been passed down to my mom, now to me. I have made a few modifications that my mom approved, and I am sure my grandma will love them.
Ingredients
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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, Slow Cooker Variation
Step 1: In a large pot of boiling water, cook the cabbage for about 3 to 5 minutes until the outer leaves easily pull away. Separate the leaves and allow them to cool, reserving 1 1/2 cup of the cooking water.
Step 2: In a large skillet, heat the oil. Add the onion and garlic to the hot oil and cook for approximately 5 minutes, stirring until translucent. Add the wet rice and continue to cook for a minute more, stirring until the moisture has evaporated. Take the skillet off the heat and allow the rice mixture to cool for at least 5 minutes.
Step 3: In a large bowl, combine the beef, sausage, and egg. Add the cooled rice mixture and stir to combine. Now, on the ribbed end of a cabbage leaf, place a golf ball-sized amount of the beef mixture. Roll the cabbage, tucking in the sides. Do this for the rest of the beef mixture and cabbage leaves.
Step 4: In a slow cooker, place the rolls seam-side down. Pour over the tomato juice and the reserved cooking water. Set the slow cooker on high for 30 minutes, then switch to low and continue to cook for 6 1/2 hours.
Notes:
If desired, you can use vegetable oil in place of tomato juice.
If making this on the stovetop, boil a large pot 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: In a large pot of boiling water, cook the cabbage for about 3 to 5 minutes until the outer leaves easily pull away. Separate the leaves and allow them to cool, reserving 1 1/2 cup of the cooking water.
Step 2: In a large skillet, heat the oil. Add the onion and garlic to the hot oil and cook for approximately 5 minutes, stirring until translucent. Add the wet rice and continue to cook for a minute more, stirring until the moisture has evaporated. Take the skillet off the heat and allow the rice mixture to cool for at least 5 minutes.
Step 3: In a large bowl, combine the beef, sausage, and egg. Add the cooled rice mixture and stir to combine. Now, on the ribbed end of a cabbage leaf, place a golf ball-sized amount of the beef mixture. Roll the cabbage, tucking in the sides. Do this for the rest of the beef mixture and cabbage leaves.
Step 4: In a slow cooker, place the rolls seam-side down. Pour over the tomato juice and the reserved cooking water. Set the slow cooker on high for 30 minutes, then switch to low and continue to cook for 6 1/2 hours.
Notes
If desired, you can use vegetable oil in place of tomato juice. If making this on the stovetop, boil a large pot for about 30 to 45 minutes.
