1 head of cabbage
1 cup uncooked rice
1 lb ground meat
1/2 cup golden raisins
2 cans tomato sauce
1 jar sauerkraut
1/2 onion, diced
salt and pepper
Core and then steam the head of cabbage until tender and starts to fall apart. Carefully remove leaves from the cabbage head being careful to keep them whole.
Dice onions and saute with seasonings, garlic and raisins.
Mix raw ground meat and uncooked rice.
Grab a leaf of cabbage and place a handful of meat mixture in the center.
Wrap it up like a present. Folding the sides in and rolling up, kind of like an egg roll.
Pour cans of tomato sauce into sauce pan along with paprika, salt and pepper and bring to a simmer. Pour 1/3 of the sauce into the bottom of the crockpot.
Dump jar of sauerkraut into crockpot along with all liquid. Layer the rolls of cabbage in the crockpot.
Pour the tomato sauce mixture over everything in the crockpot and cook on low 6-8 hours. Do not cook less than this or the rice will not cook through.
In my picture there is swiss cheese draped over the stuffed cabbage that I decided to add to it last second. I do not recommend this as it was really overpowering. It seemed like a good idea at the time that swiss cheese would taste really good with sauerkraut but it took away from all of the other flavors.