Polish stuffed cabbage rolls are filled with rice and beef, and simmered all day in a slow cooker with a tomato and sour cream sauce. You'll need a can of tomato soup for this one. It just isn't the same without it.
0 Place the cabbage head core side down in a pot with about 3 inches water.
1 Cover and steam over medium heat for 10 minutes.
2 Check the cabbage, the top few leaves should be very transparent and pliable. Peel them off.
3 Continue to steam the cabbage and peel off the outer leaves as they get done. The leaves should be VERY pliable. You may be able to use all of the leaves, although the cabbage rolls will get smaller in size.
16 Chop up any remaining cabbage.
4 Saute the beef and onion until thoroughly cooked.
5 Mix the rice and ground beef mixture. Add about 1/4 cup condensed tomato soup, paprika, salt and pepper. Mix well.
6 Prepare the crock pot by spraying with cooking spray. Pour about 1/2 cup of tomato soup on the bottom of the crock pot. Spread the chopped cabbage over it.
7 Place a heaping spoonful of the meat mixture in the center of a cabbage leaf.
8 Fold in the ends and roll up.
9 Place seam side down in the crock pot.
17 Repeat until you have a layer of cabbage rolls in the bottom.
10 Pour more tomato soup (about 1/2 cup) over the first layer and add a second layer of cabbage rolls over it.
11 Continue until the cabbage leaves are all used up.
12 Pour about 1/3 cup water or V-8 juice in the crockpot.
13 Mix the remaining tomato soup and the sour cream and pour over the top.
14 Slow cook on low for 6 to 8 hours.
15 Serve with more sour cream if desired.
