Nutritional value per serving: Calories 363, Fat 18.7g, Carbs 23g, Protein 25g
1 small head green cabbage, cored
1 1/2 lb lean ground pork
1 cup sauerkraut, squeezed dry
1/3 cup cooked brown rice
1 small sweet onion, finely chopped
1 tsp each sea salt and ground pepper
1 1/2 cups low sodium Chicken broth
1 (14oz) can whole tomatoes, drained and crushed
1/4 cup tomato paste
2 cloves garlic, minced
1 tsp red wine vinegar
Rough chop cabbage (bite sized pieces) and place in bottom of slow cooker
In a large bowl, combine pork, sauerkraut, rice, onion, half of the salt and pepper. Shape into 2-inch (5 cm) meatballs; place on top of the cabbage.
Whisk together broth, tomatoes, tomato paste, garlic, vinegar, and rest of pepper and salt. Pour overtop cabbage and meatballs.
Cover and cook on low until cabbage is tender, 6 to 8 hours. (or high 4-5 hours).
If your meatballs crumble, not to worry it will taste great either way!