Prep time: 25 mins | Cook time: 7 hrs 14 mins | Additional: 5 mins | Total time: 7 hrs 44 mins | Servings: 8
This is a simple take on my grandma’s Hungarian Stuffed Cabbage made in a slow cooker. It’s an old-fashioned recipe passed down to generation and generation. I have been making this since I can remember and my family loves it!
Ingredients
1 egg, beaten
1 head cabbage
1 onion, chopped
2 cloves garlic, crushed
1 lb. ground pork sausage
1 lb. ground beef
1 tbsp vegetable oil
1 (32 oz.) can tomato juice
¾ c. uncooked white rice, rinsed
How to make Grandma’s Hungarian Stuffed Cabbage (Slow Cooker Variation)
Step 1: In a pot with boiling water, cook the cabbage for about 3 to 5 minutes until the leaves easily pull away from the head. Then, begin separating the leaves and allow them to cool. Set aside 1 1/2 c. cooking water.
Step 2: In a large skillet, heat the oil. Once the oil is hot, add the onion and garlic for approximately 5 minutes, then stir until clear. Add the wet rice, stir, and cook for another minute until the moisture evaporates. When done, take off the heat and allow it to cool for about 5 minutes.
Step 3: In a large bowl, combine the beef, sausage, and egg. Then, stir in the cooled rice mixture.
Step 4: On the ribbed end of a cabbage leaf, place a golfball-sized amount of the beef mixture. Roll, then tuck in the sides. Do the same with the rest of the cabbage leaves and beef mixture.
Step 5: In a slow cooker, add the rolls, seam-side down. Pour the tomato juice on top, then the reserved cooking water.
Step 6: Set to cook for 30 minutes on high setting, then switch to low and continue to cook for 6 1/2 hours.
Notes:
If desired, swap the tomato juice with vegetable juice.
In a large pot, cook 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 egg, beaten
- 1 head cabbage
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 lb. ground pork sausage
- 1 lb. ground beef
- 1 tbsp vegetable oil
- 1 (32 oz.) can tomato juice
- ¾ c. uncooked white rice, rinsed
Instructions
Step 1: In a pot with boiling water, cook the cabbage for about 3 to 5 minutes until the leaves easily pull away from the head. Then, begin separating the leaves and allow them to cool. Set aside 1 1/2 c. cooking water.
Step 2: In a large skillet, heat the oil. Once the oil is hot, add the onion and garlic for approximately 5 minutes, then stir until clear. Add the wet rice, stir, and cook for another minute until the moisture evaporates. When done, take off the heat and allow it to cool for about 5 minutes.
Step 3: In a large bowl, combine the beef, sausage, and egg. Then, stir in the cooled rice mixture.
Step 4: On the ribbed end of a cabbage leaf, place a golfball-sized amount of the beef mixture. Roll, then tuck in the sides. Do the same with the rest of the cabbage leaves and beef mixture.
Step 5: In a slow cooker, add the rolls, seam-side down. Pour the tomato juice on top, then the reserved cooking water.
Step 6: Set to cook for 30 minutes on high setting, then switch to low and continue to cook for 6 1/2 hours.
Notes
If desired, swap the tomato juice with vegetable juice. In a large pot, cook on the stove for about 30 to 45 minutes.
