By The Krautfather Main Dishes
September 24, 2012
1 large head cabbage
1-1/2 lb. lean ground beef
1 onion, chopped
1 cup rice, uncooked
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.
June 22, 2017
This recipe is so easy & very tasty. Like restaurant made rolls.
Easy and Quick. no brainier. taste is also fine
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