Oxmoor House
Yield
6 servings (serving size: 2 cabbage rolls and about 1/2 cup sauerkraut mixture)

In this hearty slow-cooker recipe, pork, cabbage, sauerkraut, and rice blend perfectly together to create a well-balanced entrée.

How to Make It

Step 1

Cook cabbage leaves in boiling water 3 to 4 minutes or just until tender. Drain.

Step 2

Heat a large nonstick skillet over medium-high heat. Add onion; sauté 5 to 7 minutes or until tender. Remove pan from heat; stir in rice. Cool 15 minutes.

Step 3

Combine rice mixture, pork, sausage, and pepper. Spoon about 1/4 cup mixture into center of 1 cabbage leaf. Fold in edges of leaves. Starting at stem end, roll up jelly-roll fashion. Repeat procedure with remaining leaves and filling.

Step 4

Combine sauerkraut and caraway seeds. Spoon half of sauerkraut mixture into a 4-quart electric slow cooker coated with cooking spray. Top with half of cabbage rolls, seam sides down. Repeat layers with remaining sauerkraut mixture and cabbage rolls.

Step 5

Combine tomato juice, brown sugar, and tomato paste, stirring with a whisk. Pour tomato juice mixture over cabbage rolls. Cover and cook on LOW for 6 hours. Serve rolls with sauerkraut mixture.

Cooking Light Slow Cooker Tonight

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