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Grandma's Slow Cooker Stuffed Cabbage

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PREP TIME
25 min
COOKING TIME
434 min
TOTAL TIME
464 min
SERVINGS
8 servings
Dinner Eastern European
Grandma's Slow Cooker Stuffed Cabbage
Ingredients
  • 1 head cabbage
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 3/4 cup uncooked white rice, rinsed
  • 1 pound ground beef
  • 1 pound ground pork sausage
  • 1 egg, beaten
  • 1 (32 ounce) can tomato juice
Instructions
1
Boil a large container of water until it reaches its maximum temperature. Cook shredded cabbage in boiling water until the outer layers separate from the head, taking 3 to 5 minutes.
2
Separate the cabbage leaves and allow them to cool down. Set aside 1 1/2 cups of the cooking water that was used.
3
Heat oil in a large pan. Add chopped onion and minced garlic; cook and stir until they become translucent, approximately 5 minutes. Stir in cooked rice; cook and stir until all moisture has evaporated, about 1 minute. Remove from heat and let it cool down for around 5 minutes.
4
Combine ground beef, sausage, and scrambled eggs in a large bowl. Mix well with the cooled rice mixture.
5
Form golfball-sized portions of the beef mixture and place them on the ribbed end of a cabbage leaf. Roll up, tucking in the sides tightly. Repeat this process with the remaining beef mixture and cabbage leaves.
6
Arrange the cabbage rolls seam-side down in a slow cooker. Pour tomato juice over them and pour the reserved cooking water on top.
7
Place the slow cooker in high mode for 30 minutes. Switch to low mode and cook for 6 1/2 hours.