Categories: Ground beef, Rice/grains, Beef, Hungarian 
      Yield: 4 servings 
  
      1    Cabbage                           1/2 ts Pepper 
  1 1/2 lb Ground beef                         1 tb Paprika 
      1    Onion, chopped                      2 c  Sauerkraut 
      1 c  Rice                                2 tb Tomato sauce 
      1    Egg                                 1 c  Sour cream 
      1 tb Salt                            
  
  HUNGARIAN CABBAGE ROLLS Core cabbage and place in large bowl. Cover cabbage 
  with boiling water and let stand five minutes. (If cabbage is very large, 
  repeat this process after you've stuffed half of the leaves). Combine meat, 
  onion, rice, egg, salt, pepper and paprika. Drain cabbage and remove 
  leaves, cutting off the thick end of the stem. Put about two tablespoons of 
  filling on a leaf. Fold sides in and roll. Place seam side down in a slow 
  cooker. Spread sauerkraut on top. Add tomato sauce and water. Cook on low 
  six to eight hours. Remove rolls, blend sour cream with sauce and serve 
  with cabbage rolls. 
   
  Servings: 4