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Grandma’s Hungarian Stuffed Cabbage, Slow Cooker Variation


Grandma’s Hungarian Stuffed Cabbage, Slow Cooker Variation


Prep: 25 mins Cook: 7 hrs 14 mins Additional: 5 mins Total: 7 hrs 44 mins Servings: 8

“This is a recipe passed down from my great-grandmother, with a few shortcuts she approved of.”


1 head cabbage

1 tablespoon vegetable oil

1 onion, chopped

2 cloves garlic, crushed

3/4 cup uncooked white rice, rinsed

1 pound ground beef

1 pound ground pork sausage

1 egg, beaten

1 (32 ounce) can tomato juice


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

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.

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

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.

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

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

Cook’s Notes:

Substitute vegetable juice for the tomato juice if desired.

If cooking on the stove, boil in a large pot for 30 to 45 minutes.

Nutrition Facts:

Per Serving: 403 calories; protein 22.4g 45% DV; carbohydrates 30.6g 10% DV; fat 21.7g 33% DV; cholesterol 91.2mg 30% DV; sodium 884mg 35% DV.