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Grandma's Hungarian Stuffed Cabbage, Slow Cooker Variation

"This is a recipe handed down from my remarkable-grandmother, with some shortcuts she approved of."

Ingredients :

• 1 head cabbage
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, beaten
• three/four cup uncooked white rice, rinsed
• 1 pound floor beef
• 1 pound ground beef sausage
• 1 egg, beaten
• 1 (32 ounce) can tomato juice

Instructions :

Prep : 25M	Cook : 8M	Ready in : 7H44M

• Bring a large pot of water to a boil. Cook cabbage in boiling water till outer leaves shrink back effortlessly from the top, 3 to 5 mins. Separate leaves and let cool. Reserve 1 half of cup cooking water.
• Heat oil in a big skillet. Add onion and garlic; prepare dinner and stir until translucent, approximately five minutes. Stir in wet rice; cook and stir till moisture evaporates, about 1 minute. Remove from warmness and allow cool, approximately five mins.
• Mix pork, sausage, and egg together in a large bowl. Stir in cooled rice combination.
• Place a golfball-sized amount of the pork aggregate on the ribbed stop of a cabbage leaf; roll up, tucking in the aspects. Repeat with last pork mixture and cabbage leaves.
• Place rolls seam-facet down in a sluggish cooker. Cover with tomato juice. Pour reserved cooking water on top.
• Cook on High for half-hour. Switch to Low and cook for six half hours.

Notes :

• Substitute vegetable juice for the tomato juice if favored.
• If cooking at the range, boil in a huge pot for 30 to 45 mins.

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