Crockpot Hungarian Cabbage Rolls

Ingredients:

1 cabbage
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 cup sauerkraut
2 cup tomato sauce
1/2 cup water
1 cup sour cream

Procedure:

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 tablespoon of filling on a leaf. Fold sides in and 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.

Crock Pot Method: Fill Crock Pot with 1/2 inch water; Place cabbage rolls in pot, arrange sauerkraut on top; add tomato juice. Cover and heat on high 4 hours then spread sour cream on top, cover and heat on low 2 more hours or until done.