Recipe(tried): Crockpot Hungarian Cabbage Rolls (using rice, ground beef and sauerkraut)

CROCKPOT HUNGARIAN CABBAGE ROLLS

This is a favorite Friday Night meal at my house. Takes a little bit to get it started so usually make a double recipe and freeze individual servings in freezer bags.

1 cabbage
Boiling water
1 1/2 lb ground beef
1 onion, chopped
1 cup rice
1 egg
1 tablespoon salt
1/2 teaspoon pepper
1 tablespoon paprika
2 cups sauerkraut
2 cups tomato sauce
1/2 cup water
1 cup sour cream

Core cabbage and place in large bowl. Cover cabbage with boiling water and let stand five minutes. (If cabbage is very large, repeat this process after you've stuffed half of the leaves).

Combine meat, onion, rice, egg, salt, pepper and paprika; set aside.

Drain cabbage and remove leaves, cutting off the thick end of the stem. Put about two tablespoons of filling on a leaf. Fold sides in and roll.

Place cabbage rolls seam side down in a slow cooker. Spread sauerkraut on top. Add tomato sauce and 1/2 cup water.

Cover crock pot and cook on LOW six to eight hours.

Remove rolls, blend sour cream with sauce and serve with cabbage rolls.