Grandma's Hungarian Stuffed Cabbage, Slow Cooker Variation recipe
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Ingredients
- 1 head cabbage 1 tablespoon vegetable oil 1 onion, chopped 2 cloves garlic, crushed ¾ cup uncooked white rice, rinsed 1 pound ground beef 1 pound ground pork sausage 1 egg, beaten 1 (32 ounce) can tomato juice
Nutrition Info
- 403 caloriescarbohydrate: 30.6 gcholesterol: 91.2 mgfat: 21.7 gfiber: 4.9 gprotein: 22.4 gsaturatedFat: 7.5 gservingSize: -sodium: 884 mgsugar: 10.1 gtransFat: : -unsaturatedFat: : -
Directions Grandma's Hungarian Stuffed Cabbage, Slow Cooker Variation
Directions
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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.