Grandma's Hungarian Stuffed Cabbage, Slow Cooker Variation (2024)

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.

   See Also

   Holubtsi (Cabbage Rolls) - Mamma Musey's PierogiGolabki - Polish Cabbage Rolls Recipe - Food.comHow To Store Cabbage (Whole, Cut, or Shredded)Freeze Cabbage for No-Cook Cabbage Roll Prep

   

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

   

   See Also

   Cooking with Outer Cabbage Leaves and Bolted Cabbage

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.

   

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.