Cabbage Rolls

Name: Cabbage Rolls
Ingredients: 12 large green cabbage leaves; 3 cups chopped onion; 1/2 cup uncooked instant rice; 1/2 pound lean ground pork; 1/2 pound 50%-less-fat pork breakfast sausage; 1/4 teaspoon freshly ground black pepper; 1 (14.4-ounce) can shredded sauerkraut, rinsed and drained; 1/2 teaspoon caraway seeds; Cooking spray; 2 cups low-sodium tomato juice; 2 tablespoons light brown sugar; 3 tablespoons tomato paste

12 ingredients

5 steps

Ingredients

12 large green cabbage leaves
3 cups chopped onion
1/2 cup uncooked instant rice
1/2 pound lean ground pork
1/2 pound 50%-less-fat pork breakfast sausage
1/4 teaspoon freshly ground black pepper
1 (14.4-ounce) can shredded sauerkraut, rinsed and drained
1/2 teaspoon caraway seeds
Cooking spray
2 cups low-sodium tomato juice
2 tablespoons light brown sugar
3 tablespoons tomato paste

Directions

1

Cook cabbage leaves in boiling water 3 to 4 minutes or just until tender. Drain.
2

Heat a large nonstick skillet over medium-high heat. Add onion; saute 5 to 7 minutes or until tender. Remove pan from heat; stir in rice. Cool 15 minutes.
3

Combine rice mixture, pork, sausage, and pepper. Spoon about 1/4 cup mixture into center of 1 cabbage leaf. Fold in edges of leaves. Starting at stem end, roll up jelly-roll fashion. Repeat procedure with remaining leaves and filling.
4

Combine sauerkraut and caraway seeds. Spoon half of sauerkraut mixture into a 4-quart electric slow cooker coated with cooking spray. Top with half of cabbage rolls, seam sides down. Repeat layers with remaining sauerkraut mixture and cabbage rolls.
5

Combine tomato juice, brown sugar, and tomato paste, stirring with a whisk. Pour tomato juice mixture over cabbage rolls. Cover and cook on LOW for 6 hours. Serve rolls with sauerkraut mixture.

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