Ingredients for Stuffed Cabbage for Crock Pot Recipe
2 pounds of Ground Chuck, uncooked
2 cups of finely chopped cauliflower, uncooked
1 egg, slightly beaten
1 teaspoon Basil
1 teaspoon salt
1 teaspoon pepper
Chopped onions to taste (optional)
1 Head of Cabbage
1 package of sauerkraut, drained and lightly rinsed.
Combine the ground chuck and chopped cauliflower in large bowl. Add the beaten egg. Add remaining ingredients. Set aside.
Bring a large pot of water to simmer. Cut off the core of the cabbage and submerge the head of cabbage in the water. Remove one cabbage leaf at a time as soon as they are easily removable from the head. (You will need about 12 leaves).
Take a palm-size ball of the meat mixture, lightly squeeze into a ball and roll up in the cabbage leaf.
Place some of the sauerkraut in the bottom of a crock pot or stove pot. Place the stuffed cabbage in the pot, layering with the sauerkraut. Add 1 cup of water. (may need to add more water)
Cook in crock pot 6 hours or on top of stove for about 3 hours.
You can fry or steam any leftover cabbage.
Note: Cauliflower is used instead of rice to make this a low-carb recipe.