Cabbage Rolls

♥ Large head of cabbage, you’ll need 8-12 leafs total
♥ 2 1/4 lbs lean ground meat
♥ 2 cups rice, cooked and cooled
♥ 1 tablespoon paprika powder
♥ 2 egg whites
♥ 1/2 cup onion, chopped
♥ 1/4 cup celery, chopped
♥ 5 garlic cloves, minced
♥ 1 tsp salt
♥ 1/2 tsp pepper
♥ 1 tsp garlic powder
♥ 1/2 tsp onion powder
♥ 29 oz can of tomato puree, divided

♥ 3 Tbsp lemon juice
♥ 1 tsp worchestershire sauce
♥ 1 tablespoon paprika
♥ 2 Tbsp brown sugar

♥ 15 oz can of sauerkraut, drained and rinsed

Very carefully, peel off large cabbage leaves and wash them. You need to lightly steam the cabbage leaves to wilt them enough to handle. Put the leaves in a covered casserole dish and microwave on high for 2 minutes.
Mix the meat, rice, egg, onion, celery, garlic, salt, pepper, garlic powder, paprika, onion powder and 3 Tbsp of the tomato puree.
Evenly spread the sauerkraut on the bottom layer of the crockpot.
Lay your cabbage leafs on a clean work surface and fill with an amount that will be easily rolled. Not too full or it may split during cooking. Roll for the stem side in folding in edges as you go.
Lay seam side down in the sauerkraut in the bottom of your crockpot, continue with this until you are out of leaves.
Mix 2 Tbsp of brown sugar, worchestershire sauce, and lemon, into the tomato puree and pour over rolls and meatballs. Add about 1/2 can of water.
It's okay to stack the rolls on top of each other in the crock.
Cover crock and cook on low for 6-8 hours.

Number of Servings: 9

Recipe submitted by SparkPeople user HEADER2010.