Rating: 4.5 stars 4.3
51 Ratings
  • 5 star values: 32
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1

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

Recipe Summary

25 mins
7 hrs 14 mins
5 mins
7 hrs 44 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

403 calories; protein 22.4g; carbohydrates 30.6g; fat 21.7g; cholesterol 91.2mg; sodium 884mg. Full Nutrition