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Grandma's Hungarian Stuffed Cabbage, Slow Cooker Variation
Grandma's Hungarian Stuffed Cabbage, Slow Cooker Variation
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Prep Time:
25 minutes
Cook Time:
434 minutes
Total Time:
464 minutes
Traditional Hungarian stuffed cabbage with beef and pork - A lucky New Year's Day meal.
Ingredients:
  • 1 head cabbage
  • 2 cloves garlic, crushed
  • 0.75 cup uncooked white rice, rinsed
  • 1 pound ground pork sausage
  • 1 egg, beaten
  • 1 (32 ounce) can tomato juice
Instructions:
  • Heat a large pot of water until boiling. Cook cabbage until outer leaves can be easily removed from the head, about 3 to 5 minutes.
  • Gently separate the leaves and allow them to cool. Set aside 1 1/2 cups of the cooking water.
  • In a large skillet, heat oil over medium heat. Add onion and garlic, cook and stir until soft and fragrant, about 5 minutes. Add the rice, cook and stir until the moisture is absorbed, about 1 minute. Remove from heat and allow to cool for 5 minutes before serving.
  • Combine the beef, sausage, and egg in a large bowl, then fold in the cooled rice mixture.
  • Scoop a golfball-sized portion of the beef mixture onto the ribbed end of a cabbage leaf, then roll up, ensuring to tuck in the sides. Repeat for the rest of the beef mixture and cabbage leaves.
  • Arrange rolls with the seam side down in a slow cooker. Pour tomato juice over them and then drizzle the reserved cooking water on top.
  • First, cook on High for 30 minutes to quickly develop flavors and tenderize the ingredients. Then, switch to Low and slow cook for 6 1/2 hours to allow the dish to simmer to perfection and deepen the flavors.

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