Cabbage Rolls

32 oz. jar sauerkraut - drained
2 lbs. lean ground beef
1 lb. ground pork
1 med. onions - chopped
1 1/4 cups un-cooked rice
16 oz. can tomato sauce
1 1/2 Tbls. Worcestershire sauce
1 tsp. garlic powder salt
1 tsp. paprika (I use the HOT kind)
1 tsp. black pepper
2 heads cabbage - boiled, cooled
2 cans chopped tomato
1/2 lb. kielbasa


-Spread sauerkraut in bottom of a crock pot
-Brown beef, pork, and onion in large saucepan.
-Stir in rice, 1 can of tomatoes, paprika, Worcestershire sauce, and garlic powder.
-Wrap 1/2 cup meat mixture in each leaf of cabbage (secure with toothpicks if you like. I typically just put them seam down into the crock pot).
-Place rolls onto sauerkraut, pour 2nd can of tomatoes and the tomato sauce over cabbage rolls, and lay strips of kielbasa over rolls.
- Sometimes I put a bit of the sauerkraut over the top to "insulate" the rolls.
-Cook, covered, in 350 degree crock pot for at least 2 hours.

These also re-heat well, although you may want to add some water into the pot (to increase the leve of juice) if you re-heat them.

Note on the cabbage:
I typically "steam" the head of cabbage so the leaves will open....and then I leave it to cool for a couple of hours before I make the rolls. This method works really well. You can also cut around the stem at the base of the cabbage to "encourage" the leaves to open.... The goal is to get big untorn leaves so you have lots of room to wrap the rolls.

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