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Grandma's Hungarian Stuffed Cabbage, Slow Cooker Variation

Grandma's Hungarian Stuffed Cabbage, Slow Cooker Variation

Cost $15, save $10

Source: Recommended by CookPal

  • 434 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Vegetables

    • 🥬 1 head cabbage
    • 🧅 1 onion, chopped

  • Oils and Seasonings

    • 1 tablespoon vegetable oil
    • 🧄 2 cloves garlic, crushed

  • Grains

    • ¾ cup uncooked white rice, rinsed

  • Proteins

    • 🐄 1 pound ground beef
    • 🐖 1 pound ground pork sausage
    • 🥚 1 egg, beaten

  • Liquids

    • 🍅 1 (32 ounce) can tomato juice

STEPS

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.

2

Separate leaves and let cool. Reserve 1 1/2 cup cooking water.

3

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.

4

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

5

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.

6

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

7

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

NUTRIENTS

Per 1 serving

🔥

403

Calories

  • 22
    Protein
  • 31
    Carbs
  • 22
    Fats

💡 Use fresh, firm cabbage for easier rolling.Pre-cooking the rice slightly ensures it won’t be underdone in the final dish.You can freeze leftover rolls for up to 3 months for an easy future meal.