I can spell art just by making this Hungarian Stuffed Cabbage. A delicious slow cooker variation that has been passed around through generation. Making this is an art itself, roll and tuck the mixture finely to achieve this perfect stuffed cabbage dish.
1 head Cabbage, raw
1 tablespoon oil, soybean, salad or cooking
1 onions, raw
2 cloves Garlic, raw
¾ cup rice, white, long-grain, regular, raw, enriched
1 lb beef, ground, regular, (about 27% fat), raw
1 lb pork sausage, fresh, raw
1 egg, whole, raw, fresh
1 32oz can Tomato juice, canned, with salt added
Step 1: Bring to a boil a large pot of water. Cook the cabbage for about 3 to 5 minutes until the outer leaves easily pull away from the head. Then, separate the leaves. Allow the cabbage to cool, making sure to keep 1 1/2 cup of the cooking water.
Step 2: In a large skillet, heat the oil and sautee the onion and garlic for about 5 minutes until translucent. Add in the wet rice and stir until the moisture evaporates for a minute. Remove the skillet from the heat and let cool for 5 minutes.
Step 3: Add the beef, sausage, and egg in a large bowl. Mix well, then, stir into the cooled rice mixture.
Step 4: On the ribbed end of the cabbage leaf, place a golfball-sized of the beef mixture. Roll up and tuck in the sides. Do this for the rest of the beef mixture and cabbage leaves.
Step 5: Place the rolls seam-side down in a slow cooker. Pour the tomato juice into the cooker enough to cover the stuffed cabbage and add in the reserved cooking water.
Step 6: Cook over high for about 30 minutes, then adjust to low and continue to cook for 6 1/2 hours.
You are welcome to swap the tomato juice for vegetable juice if preferred.
If using a stove, boil for about 30 to 45 minutes in a large pot.
Per Serving: 403 calories; 91.2 mg cholesterol; 884 mg sodium; 22.4 g protein; 30.6 g carbohydrates