Crock Pot Hungarian Stuffed Cabbage Rolls With Sauerkraut

cabbage rolls
Diana Rattray
  • Total: 7 hrs 30 mins
  • Prep: 30 mins
  • Cook: 7 hrs
  • Servings: 8 servings
Nutritional Guidelines (per serving)
414 Calories
17g Fat
35g Carbs
30g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 414
% Daily Value*
Total Fat 17g 22%
Saturated Fat 7g 36%
Cholesterol 118mg 39%
Sodium 1383mg 60%
Total Carbohydrate 35g 13%
Dietary Fiber 7g 24%
Protein 30g
Calcium 145mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Hungarian style stuffed cabbage roll recipe is made with sauerkraut and ground beef and ground meat. With light seasoning and with tomato juice and sour cream sauce added, the combined flavors emerge together.


  • 1 large head of cabbage (core removed)
  • 1/2 pound pork (ground)
  • 1 pound beef (lean ground)
  • 1/4 cup onion (chopped)
  • 1 cup rice (cooked)
  • 1 egg (beaten)
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon paprika
  • 2 cups sauerkraut (rinsed and drained)
  • 2 cups tomato juice
  • 1 cup water
  • 1 cup sour cream

Steps to Make It

  1. Gather the ingredients.

  2. Place the cored cabbage head in a large bowl; pour boiling water over to cover. Let stand for about 5 minutes, or until the cabbage has wilted. Drain and carefully remove the whole leaves. Trim off the heavy stem and flatten leaves somewhat.

  3. Combine ground meats, chopped onion, rice, egg, salt, pepper, and paprika.

  4. Put about 2 tablespoons of this meat and rice mixture on each cabbage leaf; fold sides in and roll up. Secure rolls with toothpicks if desired. Place the cabbage rolls seam side down in the slow cooker.

  5. Spread the drained sauerkraut over the rolls.

  6. Combine the tomato juice and water and pour over the cabbage rolls.

  7. Cover the pot and cook on low for 6 to 8 hours.

  8. Remove the cabbage rolls to a warm platter.

  9. Blend 1/2 cup of the broth with the sour cream; pour over cabbage rolls.

  10. Serve and enjoy!


Freeze the head of cabbage and then let it defrost overnight in the freezer. The leaves will peel off easily and they'll be soft enough to roll.