Grandmas Hungarian Stuffed Cabbage, Slow Cooker Variation

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

Step: 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.

Step: 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.

Step: 3

Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.

Step: 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.

Step: 5

Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.

Step: 6

Cook on High for 30 minutes. Switch to Low and cook for 6 1/2 hours.

Per Serving: 403 calories; protein 22.4g; carbohydrates 30.6g; fat 21.7g; cholesterol 91.2mg; sodium 884mg.

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