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Grandma's Hungarian Stuffed Cabbage, Slow Cooker Variation

Rated as 4.5 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 8
  1. 10 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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

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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...

Just a couple adjustments to my mom’s recipe. Add salt and pepper to taste. MY mom used 32oz V8 juice and a 28 Oz. Chopped peeled tomatoes. We always preferred ground beef and ground pork. Then ...

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...

Yes I make them all the time I always make my cabbage rolls with som ground cayenne red pepper to make them little spicy

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!"

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