The Christy Kitchen
CABBAGE ROLLS WITH SAUERKRAUT
1 Large head of cabbage
1/2 pound each ground beef and ground pork
1 can tomato sauce
1/2 cup diced onion
1/2 cup uncooked rice
2 slices white bread
1 can diced tomatoes, undrained
2 eggs, beaten
2 lb. bag of sauerkraut, drained
Salt and Pepper to taste
1 Large head of cabbage
1/2 pound each ground beef and ground pork
1 can tomato sauce
1/2 cup diced onion
1/2 cup uncooked rice
2 slices white bread
1 can diced tomatoes, undrained
2 eggs, beaten
2 lb. bag of sauerkraut, drained
Salt and Pepper to taste
See my video on TikTok @bobbi.christy
Remove stem from cabbage. Cut pretty deeply so the leaves will be easy to remove. Put cabbage in large pot of salty water and boil for 20 minutes. Break bread into small pieces and soak with 1/2 can of tomato sauce.
In a large bowl, combine ground beef, ground pork, bread soaked in tomato sauce, 1/2 cup onion, 1/2 cup uncooked rice, eggs, and salt and pepper to taste. Roll into balls for about 10-12 cabbage rolls.
Using tongs, remove leaves one at a time from cabbage. Let them cool a bit and then stuff them with the meat mixture, wrapping them tightly.
Put half of the bag of sauerkraut in bottom of slow cooker, salt and pepper lightly. Place your cabbage rolls on top of the sauerkraut, squeezed closely together. If you need a second row, put some sauerkraut between the two rows. Top with the remainder of the sauerkraut, diced tomatoes, and the remainder of the tomato sauce.
Cook on high for two hours; then overnight (or 8 hours) on low.
Remove stem from cabbage. Cut pretty deeply so the leaves will be easy to remove. Put cabbage in large pot of salty water and boil for 20 minutes. Break bread into small pieces and soak with 1/2 can of tomato sauce.
In a large bowl, combine ground beef, ground pork, bread soaked in tomato sauce, 1/2 cup onion, 1/2 cup uncooked rice, eggs, and salt and pepper to taste. Roll into balls for about 10-12 cabbage rolls.
Using tongs, remove leaves one at a time from cabbage. Let them cool a bit and then stuff them with the meat mixture, wrapping them tightly.
Put half of the bag of sauerkraut in bottom of slow cooker, salt and pepper lightly. Place your cabbage rolls on top of the sauerkraut, squeezed closely together. If you need a second row, put some sauerkraut between the two rows. Top with the remainder of the sauerkraut, diced tomatoes, and the remainder of the tomato sauce.
Cook on high for two hours; then overnight (or 8 hours) on low.