Ingredients
1 large head cabbage, cored1 large egg1 medium onion, finely chopped1/2 cup uncooked converted rice1 tablespoon snipped fresh dill or 1 teaspoon dill weed1 teaspoon paprika1 teaspoon dried savory or thyme1/2 teaspoon salt1/2 teaspoon pepper1-1/2 pounds lean ground beef (90% lean)2 cups sauerkraut, rinsed, well drained and chopped2 cups canned crushed tomatoes6 bacon strips, chopped1 can (14-1/2 ounces) vegetable broth
Preparation
Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. Refrigerate remaining cabbage for another use. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut.
In a large bowl, combine the egg, onion, rice, dill, paprika, savory, salt and pepper. Crumble beef over mixture and mix well. Place 1/3 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat with remaining cabbage leaves and filling.
Combine the sauerkraut, tomatoes and bacon. Spoon half into a 6-qt. slow cooker. Arrange 6 cabbage rolls, seam side down, over sauerkraut mixture. Top with remaining sauerkraut mixture and rolls. Add broth to slow cooker. Cover and cook on low for 6-8 hours or until a thermometer inserted in rolls reads 160°.
