It's Sweet!
It's Sweet!

Hungarian Frank’s kraut and Cabbage Rolls

By The Krautfather  

September 24, 2012


1 large head cabbage

1-1/2 lb. lean ground beef

1 onion, chopped

1 cup rice, uncooked

1 egg

1 TB salt

1/2 tsp. ground black pepper

1 TB paprika

2 cups Frank's Kraut, rinsed and drained in colander

2 cans (8 oz.ea.) tomato sauce

1/2 cup water

1 cup sour cream


1Core cabbage and place in a large bowl. Cover cabbage with boiling water and let stand for 5 minutes. If cabbage is very large, repeat the process again.


1Combine beef, onion, rice, salt, pepper, paprika and egg in a bowl.

2Drain cabbage well and remove leaves. Cut off the thick stem end and discard. Place 2 tablespoons of filling into each cabbage leaf and fold sides over and roll.

3Place rolls, seam side down in a slow cooker. Spread Frank's Kraut on top of rolls. Pour tomato sauce and water over Frank's Kraut. Cook on LOW heat setting fo 8 hours.

4Remove cooked cabbage rolls to serving platter. Blend sour cream with sauce and serve with cabbage rolls at the table.


Nutrition Facts

Serving Size4

2 Reviews


June 22, 2017

This recipe is so easy & very tasty. Like restaurant made rolls.


June 22, 2017

Easy and Quick. no brainier. taste is also fine

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