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My review
Grandma's Hungarian Stuffed Cabbage, Slow Cooker Variation
2
Locally Grown
"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 403Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- 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.
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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.
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Reviews
Read all reviews 1217 Ratings
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Most helpful positive review
3/21/2019
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
2/9/2019
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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2/9/2019
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...
3/21/2019
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...
3/17/2019
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...
3/18/2019
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...
3/18/2019
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!"
8/6/2019
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 ...
2/5/2020
Even after adding some extra spices, it came out bland, and after 7 hours of cooking the rice was still crunchy.