Peter's Stuffed Cabbage Leaves
These cabbage leaves are filled with ground beef, rice and onion, and covered in a sweet and spicy tomato sauce. Prepared in a crockpot, it's a no-fuss meal that still has all the frills.
At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
6 – 8 servings
Ingredients
1 cabbage
1 1/2 lb. ground beef
1 onion, chopped
1 cup of rice
1 egg
1 tbsp. salt
1/2 tsp. pepper
1 tbsp. paprika
2 cups sauerkraut
2 cups tomato sauce
1/2 cup of water
1 cup of sour cream
Methods/steps
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 tbsp. of filling on a leaf. Fold sides in and roll and place seam side down in a slow cooker. Spread sauerkraut on top. Add tomato sauce and water. Cook on low 6 to 8 hours. Remove rolls, blend sour cream with sauce and serve with cabbage rolls.
Additional Tips
Ready in 8 hours
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