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Grandma's Hungarian Stuffed Cabbage, Slow Cooker Variation

Rated as 4 out of 5 Stars

"This is a recipe passed down from my great-grandmother, with a few shortcuts she approved of."
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7 h 44 m servings 403
Original recipe yields 8 servings


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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.


  • 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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With a little guidance from my mom and this recipe, it was good. It reminded of my Granny's meals at her home. I didn't use sausage in the meat and rice mixture, but did add Polska kielbasa beca...

I made this recipe it is extremely taste. I would like this recipe