Sauerkraut Cabbage Rolls (Slow Cooker)
By Sue Lau | Palatable Pastime
Sauerkraut cabbage rolls are my recipe of the day. They are made like the type served at the Waynesville Sauerkraut festival from the St. Augustine’s church.
They are filled with a beef and rice mixture, then placed in a slow cooker or crock pot with a tomato and sauerkraut mix and simmered all day until tender and perfect. Served with mashed potatoes or noodles, they are fantastic.
This is a pic of the Waynesville Sauerkraut festival where they serve this type cabbage roll. As you can see, in most years it is really crowded, and lines to get cabbage rolls at the church booth can be quite long.
While it’s great to get down the and enjoy the fun, it’s a bit more convenient to make these at home.
Plus you can get more kraut that way.
Here the cabbage rolls are placed into the crockpot with layers of tomato puree and sauerkraut between. I put a .few of the extra outer leaves over the last ones to go in (after I top with kraut and sauce). It seems to help trap the heat and steam by the cabbage rolls.
These cook all day long until they are fork tender. Sometimes I find if I run the cooker on high, it will take longer than half the low temp time for some reason. Just test with a fork.
Placing cabbage rolls in the crock pot, getting ready to cook.
Sauerkraut Cabbage Rolls
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Sauerkraut Cabbage Rolls
- Large oval 6-quart slow cooker, or two small slow cookers
- 1 pound lean ground beef
- 1 cup cold cooked long-grain rice
- 1 medium onion finely chopped
- 1 teaspoon minced garlic
- 1/4 cup milk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 large egg
- 1 large head green cabbage
- 2 pounds sauerkraut with brine
- 29 ounces tomato puree
- 1 cup water
- Mix together ground beef, cold cooked rice, onion, milk, salt and pepper to taste, garlic, egg and paprika; set aside.
- Cut out the core of a large green cabbage. Place cabbage core side down on a plate in the microwave and cook for about 5 minutes.
- Gently peel off several leaves intact.
- Microwave again, in one minute increments, peeling off additional cabbage leaves each time.
- Place a half cup mixture of beef on the inside lower/thick part of the cabbage leaf and roll the thick part over the meat. Fold over the side parts of the leaf and then roll up like a burrito.
- Place 6 of these seam-side-down in the bottom of the crockpot, then top those with about half of the sauerkraut and half the tomato puree.
- Make 6 more rolls and add to the crockpot.
- Top that with the remaining sauerkraut, tomato puree and an additional cup of water.
- Top cabbage rolls with a few extra cabbage leaves if you have any.
- Cover and cook on low for 8-10 hours or until cabbage rolls are tender.
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Post has been updated from 9.19.2013 to reflect new photography.