By Ginger Miller
In a bowl, mix:
1 pound ground meat (beef, turkey, chicken — any will do here. It is OK to use lean meat)
1/2 c. cooked plain white or brown rice
2 egg whites
1/2 t. salt
1/2 t. pepper
Juice from one 16 oz (or thereabouts) can of diced tomatoes (You can use any flavor, except chili style)
1 t. Mrs. Dash Garlic and Herb seasoning (or garlic powder)
Mix and set aside.
In your Crock Pot, layer the following:
1 large bag of grated raw cole slaw mix with cabbage and carrots
1 small can of drained saurkraut (or 1 c. refrigerated style)
1 small onion, chopped (I used Penzeys dried shallots, 1/4 cup)
The can of diced tomatoes
Give it a stir in the Crock Pot.
Open a large can (around 16 oz) of tomato sauce (GF) flavored with 3 T. Brown Sugar Splenda. I used roasted garlic flavor myself. Use anything except chili flavored. Hit it with a couple of dashes of hot sauce, or leave that out if you don’t like a little bite. (What is REALLY good is Rotel tomatoes in this….with the hot sauce. But I only added hot sauce this time.)
Pour half the sweet/hot tomato sauce on top of the cabbage mixture. If you think it’s way too thin (I promise, it’s not) you can add half a cup of water. But you don’t need it because the kraut and cabbage sweat a lot).
Make between four and eight small rolls of the meat mixture and nestle on top of the cabbage; top with remaining tomato sauce.
Cover and cook on high for at least six hours (I did eight with no problems).
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