Hungarian Cabbage Rolls - serves 4

1 cabbage
1 1/2 lb ground beef
1 onion, chopped
1 cup rice
1 egg
1 tbsp salt
1/2 tsp pepper
1 tbsp Hungarian paprika
2 cup Sauerkraut
2 tbsp tomato sauce
1 cup sour cream

Core cabbage and place in large bowl. Cover cabbage with boiling water and let stand five minutes. (If cabbage is very large, repeat this process after you've stuffed half of the leaves).
Combine meat, onion, rice, egg, salt, pepper and paprika. Drain cabbage and remove leaves, cutting off the thick end of the stem. Put about two tbsp of filling on a leaf. Fold sides in and roll. Place seam side down in a slow cooker.
Spread sauerkraut on top. Add tomato sauce and water. Cook on low four hours. Remove rolls, blend sour cream with sauce and serve with cabbage rolls.