Hungarian Stuffed Cabbage, Slow Cooker

 

 A nice version of stuffed cabbage cooked slow and low!

 

Ingredients:

1 head cabbage

1 tablespoon vegetable oil

1 onion, chopped

2 cloves garlic, crushed

¾ cup uncooked white rice, rinse well

1 pound ground beef

1 pound ground pork sausage

1 egg, beaten

1 (32 ounce) can tomato juice

 

 

A big pot of water should be brought to a boil. Simmer cabbage in boiling water for 3 to 5 minutes, or until the outer leaves simply come away from the head. Allow to cool after separating the leaves. 1 1/2 cup cooking water should be set aside.

In a large skillet, heat the oil. Sauté and stir until the onion and garlic are transparent, about 5 minutes. Continue cooking wet rice for 1 minute, or until moisture evaporated. Take off the heat and set aside for 5 minutes to cool.

 

In a large mixing bowl, combine the meat, sausage, and egg. Mix in the cooled rice mixture.

Wrap a cabbage leaf, folding up the edges, and place a small ball sized portion of the meat mixture on the ribbed end. Repeat with the rest of the meat mixture and cabbage leaves.

In a slow cooker, place the rolls seam-side down. Fill with tomato juice. Pour the saved cooking water over the top.

Cook for 30 minutes on High. Reduce the heat to low and cook for 6 1/2 hours.