Cabbage Rolls in the Crock Pot

• 1 medium to large head of cabbage, (leaves loosened by emersing in boiling water until pliable)
• 1/2 to 1 lb ground beef, browned
• 1 to 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 cup chopped onion
• 1 large clove garlic, minced
• 1/2 cup uncooked, long-cooking rice
• 1 beaten egg
• 1 large can sauerkraut
• 1 1/2 t chili pepper
• 30 oz can tomato sauce

Directions

Mix chili powder and 1/2 tsp. salt into tomato sauce and set aside.

Mix the beef, onion, garlic, egg, rice, remaining salt, pepper, and place about 1/4 cup of this mixture into the middle of cabbage leaves and roll into several bundles.

Layer in crock pot in this order: 1/3 sauerkraut, 1/3 sauce mixture, 1/2 cabbage bundles, repeat, ending with the last layer of sauerkraut and sauce on top.

I cook about an hour on high, to bring it to a simmer, and then about 4 to six on low, until the rice is done but not too mushy. This freezes very well. A nice accompaniment is mashed potatoes and tomato gravy and fresh or frozen corn.

By Margie Minard

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