Are you ready to transport your taste buds to the heart of Hungary with a mouthwatering dish that's both comforting and incredibly delicious? These crockpot cabbage rolls are not just a meal—they're a culinary journey that combines tender cabbage, savory ground beef, and a rich, hearty sauce that will have your family begging for seconds. Whether you're looking to impress dinner guests or simply craving a soul-warming meal, this recipe is about to become your new favorite comfort food!
Prep Time: 30 mins
Cook Time: 6 hrs
Total Time: 6 hrs 30 mins
Cuisine: Hungarian
Serves: 8 servings
Ingredients
- 1 large head of cabbage
- 1 pound ground beef
- 1 cup rice, uncooked
- 1 onion, chopped
- 1 can tomato sauce (15 oz)
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup water
Instructions
- Core the cabbage by cutting out the tough stem at the bottom. Carefully separate the cabbage leaves, trying to keep them intact. Blanch the leaves in boiling water for 2-3 minutes until they become pliable and can be easily rolled.
- In a large mixing bowl, combine ground beef, uncooked rice, chopped onion, paprika, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Take each cabbage leaf and place a small portion of the meat mixture near the stem end. Roll the leaf tightly, folding in the sides to create a neat package. Repeat until all meat mixture is used.
- Grease the bottom of the crockpot with a light cooking spray or butter to prevent sticking.
- Arrange the cabbage rolls seam-side down in the crockpot, layering them carefully to maximize space.
- Pour the tomato sauce evenly over the cabbage rolls, then add water to ensure there's enough liquid for cooking.
- Cover the crockpot and set to low heat. Cook for 6 hours, allowing the flavors to meld and the cabbage rolls to become tender.
- Check the internal temperature of the rolls to ensure the ground beef is fully cooked (should reach 160°F).
- Serve hot, optionally garnished with additional paprika or fresh herbs like parsley.
Tips
- Choose a large, fresh cabbage with flexible leaves for easier rolling.
- When blanching cabbage leaves, don't overcook—just make them pliable enough to roll.
- For extra flavor, consider adding a splash of Hungarian paprika or a dollop of sour cream when serving.
- If your cabbage leaves are stubborn, try freezing the whole head overnight and then thawing—this can help make leaves more manageable.
- Ensure your ground beef is well-mixed with seasonings for maximum flavor distribution.
- Don't overfill your cabbage rolls; a small, compact filling ensures even cooking.
- If you prefer a tangier sauce, add a tablespoon of vinegar or a splash of tomato paste to the cooking liquid.
- Let the cabbage rolls rest for 10-15 minutes after cooking to allow flavors to settle and make serving easier.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 18g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 55mg
