Grandma's Hungarian Stuffed Cabbage, Slow Cooker Variation

Grandma's Hungarian Stuffed Cabbage, Slow Cooker Variation
  • PREP TIME
    25 mins
  • COOK TIME
    7 hrs 14 mins
  • TOTAL TIME
    7 hrs 44 mins
  • SERVING
    8 People
  • VIEWS
    187

Savor the heartwarming taste of tradition with this simplified slow-cooker version of classic Hungarian stuffed cabbage. Tender cabbage leaves envelop a savory filling of ground meats and rice, simmered in a tangy tomato sauce for a comforting and effortless meal.

Ingridients

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Nutrition

  • Carbohydrate
    31 g
  • Cholesterol
    91 mg
  • Fiber
    5 g
  • Protein
    22 g
  • Saturated Fat
    8 g
  • Sodium
    884 mg
  • Sugar
    10 g
  • Fat
    22 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Prepare the Cabbage: Bring a large pot of salted water to a rolling boil. Carefully submerge the whole cabbage head and cook until the outer leaves begin to loosen and can be easily pulled away (approximately 3-5 minutes).

Image Step 02
02 Step

Recipe View 0 mins Cool and Separate: Remove the cabbage from the boiling water and let it cool slightly. Gently peel off the softened leaves, one by one, and set aside. Reserve 1 ½ cups of the cabbage cooking water; this adds flavor to the sauce.

Image Step 03
03 Step

Recipe View 7 mins Sauté Aromatics: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté until softened and translucent, about 5 minutes. Stir in the rinsed rice and cook, stirring constantly, until the rice is lightly toasted and any excess moisture has evaporated (about 1-2 minutes). Remove from heat and let cool slightly.

Image Step 04
04 Step

Recipe View 0 mins Prepare the Filling: In a large bowl, combine the ground beef, ground sausage, and beaten egg. Add the cooled rice mixture to the meat mixture. Season generously with salt and freshly ground black pepper. Mix gently but thoroughly until all ingredients are well combined.

Image Step 05
05 Step

Recipe View 0 mins Assemble the Cabbage Rolls: Place a cabbage leaf on a clean work surface. Spoon a golf ball-sized amount of the meat mixture onto the base (the thicker, ribbed end) of the leaf. Fold the sides of the leaf inward, then roll it up tightly from the base to the tip, creating a neat little package. Repeat with the remaining cabbage leaves and filling.

Image Step 06
06 Step

Recipe View 0 mins Slow Cook: Arrange the stuffed cabbage rolls seam-side down in the slow cooker. Pour the tomato juice over the rolls, ensuring they are mostly submerged. Add the reserved cabbage cooking water to the pot.

Image Step 07
07 Step

Recipe View 6 hrs 30 mins Cook to Perfection: Cover the slow cooker and cook on High for 30 minutes to jumpstart the cooking process. Then, reduce the heat to Low and cook for 6 ½ hours, or until the cabbage leaves are very tender and the filling is cooked through.

For a richer flavor, consider browning the ground beef and sausage before mixing them with the other filling ingredients.
If you prefer a sweeter sauce, add a tablespoon of brown sugar or a drizzle of maple syrup to the tomato juice.
Leftover stuffed cabbage rolls can be stored in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave.

Felix Morar

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 62 Ratings)
Total Reviews: (3)
  • Shanna Kuhlman

    My family loved this! Even my picky eaters devoured it. I'll definitely be making this again.

  • Charlie Borer

    This recipe is so much easier than my grandma's! The slow cooker does all the work, and the cabbage rolls are just as delicious!

  • Ursula Sanford

    I added a can of diced tomatoes to the slow cooker for extra texture. It was a great addition!

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