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Grandma's Hungarian Stuffed Cabbage, Slow Cooker Variation

Rated as 4.24 out of 5 Stars
2

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

7 h 44 m servings 403
Original recipe yields 8 servings

Directions

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  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. Separate leaves and let cool. Reserve 1 1/2 cup cooking water.
  2. 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.
  3. Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.
  4. 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.
  5. Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.
  6. Cook on High for 30 minutes. Switch to Low and cook for 6 1/2 hours.

Footnotes

  • 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; 21.7 30.6 22.4 91 884 Full nutrition

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Reviews

Read all reviews 12
  1. 17 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Good old fashioned recipe which we usually baked in the oven. I was happily surprised how it came out in the crock pot. The only thing I did different was not use tomato juice. I mixed some ca...

Most helpful critical review

To confused Punkin: wet refers to rinsed rice. Depends if you get whole long rice or cheaper version. Also big factor, many methods, times, ways to cook cabbage rolls. Stove top, shorter cook ti...

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To confused Punkin: wet refers to rinsed rice. Depends if you get whole long rice or cheaper version. Also big factor, many methods, times, ways to cook cabbage rolls. Stove top, shorter cook ti...

Good old fashioned recipe which we usually baked in the oven. I was happily surprised how it came out in the crock pot. The only thing I did different was not use tomato juice. I mixed some ca...

I'm confused. Can someone help?? The recipe ingredients call for uncooked rice but the instructions say 'stir in wet rice'.... What is the reserved water from the cabbage used for?? Is it to...

Excellent recipe. My changes included skipping the rice, season meat with rosemary and thyme, salt, pepper and garlic. Put in slow cooker or electric frypan, put small red potatoes around roll...

This is very good. I always add a teaspoon full of Allspice to my sauce. Its very subtle, and delicious. People taste and say "What is the mystery flavor? We love it!"

This is pretty much how we always made cabbage rolls and my family. The only addition would be, I put canned petite diced tomatoes in with the meat and rice mixture. And I always use Sacramento ...

Even after adding some extra spices, it came out bland, and after 7 hours of cooking the rice was still crunchy.

Really great recipes with simple instructions.

I made these but stuffed half of them with venison burger/cudhigi mix. And I did bake them because we didn't have the time to slow cook them. It took an hour and 45 minutes. They were delicious.