Grandma’s Hungarian Stuffed Cabbage
Traditional Hungarian stuffed cabbage rolls filled with ground beef, pork sausage, rice, onion, and garlic, slowly cooked in flavorful tomato juice until tender and delicious. A comforting family dinner made easy in the slow cooker.
- Prep Time: 30 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 30 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Hungarian
Ingredients
1 large 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 large egg, beaten
1 can (32 ounces) tomato juice
1 1/2 cups reserved cabbage cooking water
Instructions
1. Bring a large pot of water to a boil. Cook cabbage for 3-5 minutes until outer leaves loosen.
2. Separate cabbage leaves and let cool. Reserve 1 1/2 cups cooking water.
3. Heat vegetable oil in a skillet. Cook onion and garlic for about 5 minutes.
4. Stir in rinsed rice and cook for 1 minute. Remove from heat and cool for 5 minutes.
5. Combine ground beef, pork sausage, and beaten egg in a large bowl.
6. Mix in the cooled rice mixture.
7. Place a golf-ball-sized portion of filling on each cabbage leaf. Fold in the sides and roll tightly.
8. Arrange cabbage rolls seam-side down in a slow cooker.
9. Pour tomato juice and reserved cooking water over the rolls.
10. Cover and cook on High for 30 minutes, then on Low for 6 1/2 hours, until cabbage is tender and filling is cooked through.
11. Serve warm with tomato sauce.
Notes
Choose large, flexible cabbage leaves for easier rolling.
Trim thick cabbage ribs to prevent leaves from tearing.
Keep cabbage rolls snug in the slow cooker.
Check that the meat filling reaches 160°F.
Refrigerate leftovers in an airtight container for 3-4 days.
Freeze cooked cabbage rolls with sauce for 2-3 months.
Serve with mashed potatoes, crusty bread, or cucumber salad.
Find it online: https://elitesrecipes.com/grandmas-hungarian-stuffed-cabbage/