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 sauerkraut, rinsed and drained in colander
2 cans (8 oz.ea.) tomato sauce
1/2 cup water
1 cup sour cream

1. Core 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.
    
2. FILLING: Combine beef, onion, rice, salt, pepper, paprika and egg in a bowl.
    
3. Drain 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.
    
4. Place rolls, seam side down in a slow cooker. Spread sauerkraut on top of rolls. Pour tomato sauce and water over sauerkraut. Cook on LOW heat setting fo 8 hours.
    
5. Remove cooked cabbage rolls to serving platter. Blend sour cream with sauce and serve with cabbage rolls at the table.