Ingredients
The following ingredients have 4 Servings
- 1 pound lean ground beef
- 1 cup cold cooked long-grain rice
- 1 medium onion (finely chopped)
- 1 teaspoon minced garlic
- 1/4 cup milk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 large egg
- 1 large head green cabbage
- 2 pounds sauerkraut with brine
- 29 ounces tomato puree
- 1 cup water
Instruction
- Mix together ground beef, cold cooked rice, onion, milk, salt and pepper to taste, garlic, egg and paprika; set aside.
- Cut out the core of a large green cabbage. Place cabbage core side down on a plate in the microwave and cook for about 5 minutes.
- Gently peel off several leaves intact.
- Microwave again, in one minute increments, peeling off additional cabbage leaves each time.
- Place a half cup mixture of beef on the inside lower/thick part of the cabbage leaf and roll the thick part over the meat. Fold over the side parts of the leaf and then roll up like a burrito.
- Place 6 of these seam-side-down in the bottom of the crockpot, then top those with about half of the sauerkraut and half the tomato puree.
- Make 6 more rolls and add to the crockpot.
- Top that with the remaining sauerkraut, tomato puree and an additional cup of water.
- Top cabbage rolls with a few extra cabbage leaves if you have any.
- Cover and cook on low for 8-10 hours or until cabbage rolls are tender.
