A delightful twist on traditional cabbage rolls, this recipe is perfect for a hearty family meal.
Prepare the cabbage leaves by boiling them in a large pot of water until they are pliable.
Ensure the cabbage leaves are soft enough to roll without tearing.
In a mixing bowl, combine the egg, chopped onion, minced garlic, salt, paprika, and pepper.
Mix thoroughly to ensure even seasoning.
Add the ground beef, sausage, and cooked rice to the bowl and mix well.
Use your hands to mix for better incorporation.
Place a portion of the filling onto each cabbage leaf and roll tightly, tucking in the edges.
Secure the rolls with toothpicks if needed.
Chop the remaining cabbage and place it in the bottom of the crock pot.
This layer prevents the rolls from sticking to the pot.
Combine the chopped cabbage, sauerkraut, crushed tomatoes, sugar, onion, salt, paprika, and pepper in a bowl.
Adjust the seasoning to your taste preference.
Place the cabbage rolls seam-side down on top of the chopped cabbage in the crock pot.
Arrange them snugly to prevent unrolling.
Pour the prepared sauce over the cabbage rolls, ensuring they are fully covered.
Spread the sauce evenly for consistent cooking.
Cook on low heat for 6-8 hours until the rolls are tender and flavors are well combined.
Check occasionally to ensure the sauce doesn't dry out.
Serve the cabbage rolls hot, garnished with fresh parsley if desired.
Pair with a side of crusty bread for a complete meal.
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