Hungarian Stuffed Cabbage (Slow Cooker Töltött Káposzta)
This Hungarian stuffed cabbage recipe makes tender cabbage leaf rolls in a slow cooker with sauerkraut and tomato sauce. Hearty, easy, and so comforting.
Equipment
- Medium saucepan (for rice)
- Large pasta pot
- Colander
- Sharp paring knife
- Large skillet
- Plate (for rolling)
- Toothpicks (optional)
- Slow cooker
- Airtight container
Ingredients
For the Rice and Cabbage
- 1 cup organic long grain brown rice cooked until partially done in about 2 cups water; only half (1 cup cooked) goes in the filling
- 1 medium head green organic cabbage outer leaves trimmed, cored
- 2 tablespoons apple cider vinegar helps soften the leaves
- 2 bay leaves for the cabbage boiling water
- 1 tablespoon sea salt for the cabbage boiling water
For the Beefy Filling
- 1 tablespoon extra virgin olive oil grandma would have used lard
- ½ large (about 1 cup) onion minced; finely chopped so it melts into the filling
- 1 package (11 ounces) Beyond Meat Beef-Free Crumbles, Beefy style frozen or partially thawed
- 1 teaspoon paprika the heart of the Hungarian flavor
- sea salt and freshly ground pepper to taste; season as you go
For the Slow Cooker Sauce
- 18 ounces Muir Glen Organic diced tomatoes divided; your quick tomato sauce base
- 18 ounce jar Wildbrine dill and garlic sauerkraut arame and ginger sauerkraut salad also works beautifully
- 1 Not-Beef cube or 1 teaspoon Better Than Bouillon Vegetarian No Beef Base
- 1 ½ cups hot water to dissolve the cube or base
- 1 cup Follow Your Heart Vegan Sour Cream or Organic Valley Dairy Sour Cream if you don't need it vegan
Instructions
Partially Cook the Brown Rice
- Cook 1 cup of brown rice in about 2 cups of water for roughly 40 minutes, stopping 10 to 15 minutes shy of fully cooked. It will finish softening inside the rolls.
Soften the Whole Cabbage
- Fill a large pasta pot with water and bring it to a boil. Stir in the apple cider vinegar, bay leaves, and sea salt.
- Lower in the whole head of cabbage and cook for 7 to 10 minutes. Drain in a colander and let cool until you can handle it comfortably.
Peel and Trim the Cabbage Leaves
- Peel off the leaves one at a time; they should be pliable, not crunchy. Use a sharp paring knife to cut away the tough center rib of each leaf. Set aside at least 12 to 16 good leaves.
Make the Beefy Filling
- Heat the olive oil in a large skillet. Sauté the onion for 5 minutes until soft and fragrant.
- Add the Beyond Meat crumbles and sauté 5 to 7 minutes, depending on whether they were frozen or partially thawed. Season with paprika, sea salt, and freshly ground black pepper.
- Stir in 1 cup of the partially cooked rice. (1 cup uncooked rice makes about 2 cups cooked, so save the other cup for another meal.)
Roll the Cabbage Leaves
- Lay one leaf on a plate and spoon no more than 2 tablespoons of filling at the base. Fold the base over once, tuck in the sides, and roll up snugly. Secure with a toothpick if needed.
Layer Everything in the Slow Cooker
- Spread half of the diced tomatoes across the bottom of the slow cooker. Nestle each roll seam side down over the tomatoes, fitting two rows of 6 to 8 rolls going lengthwise.
- Cover with the remaining tomatoes, then the sauerkraut. Dissolve the Not-Beef cube in 1 1/2 cups hot water and pour the broth over the top.
Cook Low and Slow
- Cover and cook on high for 1 hour, then reduce to low and cook for at least 4 more hours. Keep the lid on as much as possible.
Finish With Sour Cream
- Five minutes before serving, spoon the vegan or regular sour cream over the rolls so it warms through and melts into the sauce. Serve with extra sour cream at the table.
Notes
Cook the rice only partially, or it turns mushy in the slow cooker.
Use no more than 2 tablespoons of filling per leaf and place rolls seam side down.
Refrigerate up to 3 to 4 days or freeze up to 3 months, ideally without the sour cream.