Stuffed Cabbage Rolls

I don't care for cooked cabbage, but John loves it and it was on sale, so I thought I'd give this a try. I'm hoping the tomato sauce will disguise the cooked cabbage taste a bit.

Stuffed Cabbage Rolls

12 leaves cabbage
15 oz can sauerkraut, drained
3/4 cup uncooked instant brown rice
1 egg, beaten
1/4 cup cream
1/2 onion, minced
1/2 onion, chopped
3 Tbsp tomato paste (I love those tubes of tomato paste!)
1 1/4 pound extra-lean ground sirloin
Garlic Salt and black pepper to taste
28 oz can tomato puree
3 tbsp brown sugar
3 tbsp lemon juice
3 tsp Worcestershire sauce

Place the cabbage leaves in an unzipped Zip Loc Bag and microwave about 2 minutes or until leaves are limp. Allow to cool.

Spread the sauerkraut in the bottom of a slow cooker.

Combine the rice, egg, cream, minced onion, ground sirloin, tomato paste, garlic salt and pepper in a large bowl and mix thoroughly with your hands. Divide mixture into 12 portions and wrap each in a cabbage leaf. Place cabbage rolls on top of sauerkraut in slow cooker and sprinkle the chopped onion over them.

Combine the tomato puree, brown sugar, lemon juice and Worcestershire sauce in a bowl and stir until well mixed. Pour over the cabbage rolls, put the lid on and cook on low for 8 hours.

Wow! This was good! I've found a way to eat cooked cabbage AND sauerkraut! John loved it too, so this recipe is definitely a keeper.

Adapted from allrecipes.com (Cabbage Rolls II)