Preparation:
Core cabbage and place in large bowl. Cover cabbage with
boiling water and let stand five minutes. (If cabbage is very
large, repeat this process after you've stuffed half of the
leaves). Combine meat, onion, rice, egg, salt, pepper and
paprika. Drain cabbage and remove leaves, cutting off the thick
end of the stem. Put about two tablespoons of filling on a leaf.
Fold sides in and roll. Place seam side down in a slow cooker.
Spread sauerkraut on top. Add tomato sauce and water.
Cook on low six to eight hours. Remove rolls, blend sour cream
with sauce and serve with cabbage roll |
