Moma'S Cabbage Rolls

• 2 lbs ground beef
• 1 cup cooked white rice
• 1 medium onion chopped
• 1 medium head cabbage
• 3/4 cup tomato sauce
• salt & pepper to taste
• 1 Large can or bottle of tomato juice
• bay leaves
• 1 small can sauerkraut

1. Cut the core out of the head of cabbage. Wash the cabbage thoroughly. Wrap cabbage in paper towels. Microwave wrapped cabbage for four minutes. check to see if leaves seem pliable. If not, continue to microwave in two minute increments until cabbage leaves are pliable.
2. Cook rice-enough to equal one cup cooked.
3. Brown ground beef.
4. Mix ground beef, onion, rice and 3/4 cup tomato sauce.
5. Take one cabbage leaf at a time and on the stem end place about two tablespoons of the meat/rice mixture then roll like a burrito.
6. place a small amount of tomato sauce in the bottom of the crock pot.
7. Place cabbage rolls in crock pot tightly to keep them rolled up and packed. After a layer is complete, place a bay leaf and a thin layer of sauerkraut on top of the layer. Continue each layer the same way. When all layer are done, pour tomato juice over top until the juice reaches the top layer of rolls. Place a plate on top of all layers and place lid on crock pot. Cook on high for three to four hours, then turn down to low and cook all day long!

ground beef, white rice, onion, head cabbage, tomato sauce, salt, tomato juice, bay leaves, sauerkraut

Taken from www.epicurious.com/recipes/member/views/momas-cabbage-rolls-52604701 (may not work)