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This is a recipe passed down from my great-grandmother, with a few shortcuts she approved of.
Ingredients
- head cabbage: 1 piece
- vegetable oil: 1 Tbsp
- onion: 1 piece (chopped)
- garlic: 2 clove (crushed)
- uncooked white rice, rinsed: 0.75 cup
- ground beef: 1 pound
- ground pork sausage: 1 pound
- egg: 1 piece (beaten)
- tomato juice: 1 can (32 ounce can)
Metric Conversion
Stages of cooking
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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.
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Separate leaves and let cool. Reserve 1 1/2 cup cooking water. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top. Dotdash Meredith Food Studios
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Cook on High for 30 minutes. Switch to Low and cook for 6 1/2 hours. DOTDASH MEREDITH FOOD STUDIOS
