Hungarian Sauerkraut and Cabbage Rolls

By Joanie Grow of Kennewick, WA
Date: 08/26/2008

Ingredients

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

Directions

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.

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

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.

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.

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

Servings

Share This Recipe

	Send this Page to a Sauerkraut Lover!
	Print this Recipe

Rating

1

2

3

4

5

5117 views
2.90 average rating
218 votes

Comments

Make a Comment

Guests are not allowed to post comments

Links

Buy Kraut & Juice

Syndicate