Rating: 3 stars
1 Ratings
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  • 3 star values: 1
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In this hearty slow-cooker recipe, pork, cabbage, sauerkraut, and rice blend perfectly together to create a well-balanced entrée.

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary test

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

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

  • 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.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

287 calories; fat 10.8g; saturated fat 3.8g; mono fat 0.1g; poly fat 0.1g; protein 17.7g; carbohydrates 31g; fiber 5.9g; cholesterol 55mg; iron 3mg; sodium 780mg; calcium 79mg.
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