Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Cabbage |
| 1½ pounds | Ground beef |
| 1 \N | Onion; chopped |
| 1 cup | Rice |
| 1 \N | Egg |
| 1 tablespoon | Salt |
| ½ teaspoon | Pepper |
| 1 tablespoon | Paprika |
| 2 cups | Sauerkraut |
| 2 cups | Tomato sauce |
| ½ cup | Water |
| 1 cup | Sour cream |
Core cabbage & place in large bowl. Cover cabbage with boiling water & 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 & paprika. Drain cabbage & remove leaves, cutting off the thick end of the stem. Put about two Tbls.
of filling on a leaf. Fold sides in & roll. Place seam side down in a slow cooker. Spread sauerkraut on top. Add tomato sauce & water. Cook on low six to eight hours. Remove rolls, blend sour cream with sauce & serve with cabbage rolls.
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