Amish recipe for 
stuffed peppers or cabbage rolls,
 with ground meat and rice mixture.

Oven roasted or cooked in a 
crock pot slow cooker

Ingredients
3/4 lb fine ground pork
3/4 lb fine ground beef
2 tablespoons sweet paprika
1/2 cup rice cooked for just 7 minutes then drained (do not use minute rice)
1 can tomato soup
1 cup water
1 can tomatoes with juice
1 large onion, diced
3/4 cup chopped green bell pepper
1/3 cup seasoned bread crumbs
Salt & Pepper to taste
1 large head cabbage
1 can sauerkraut (about 20 oz)
1 pint sour cream

Method
Core cabbage and in a large pot, place the cabbage in enough boiling salted water to cover it. With a fork in one hand and a knife in the other keep cutting off the leaves as they become wilted or you can also tear leaves off head and cook them a few at at time. (Allow about 45 minutes to do the cabbage.) Drain them on several stacked paper towels. Trim out and remove the thickest part of center vein of each cabbage leaf, about 1/4 way up into leaf. In bowl, add paprika, rice, onion, green bell pepper, bread crumbs, salt and pepper to meats, mix well. Place a heaping tablespoon of filling on each cabbage leaf, near one end, roll cabbage like a jellyroll while folding the sides over the meat. Place them in a roasting pan with a cover,  spread sauerkraut to bottom of pan; add rolled cabbage rolls then add soup, tomatoes, water. Cover and bake at 325-F for about 1 and 1/2 hours or until done. Remove and spread sour cream on top and bake 5 minutes more. 

Serves 6 to 8 people

A simpler version to make this is to put the meat mixture in bottom of the roasting pan with the water, spread the sauerkraut over it, lay cabbage leaves over that, then pour in the tomatoes with juice, the soup and water then later the sour cream. Cover and bake. 

*In place of cabbage, stuff any color bell pepper to make stuffed peppers.

CROCK POT METHOD
Add 1/2 inch water to slow cooker pot, place cabbage meat rolls and/or stuffed bell peppers in the pot, arrange sauerkraut on top, add tomatoes, soup and water. Cover and heat on high 4 hours then spread sour cream on top, cover and heat on low 2 more hours or until done.