Cabbage Rolls

In this hearty slow cooker recipe, pork, cabbage, sauerkraut and rice combine perfectly to create a well-balanced dish.
Boil the cabbage leaves in boiling water for 3-4 minutes or just until tender. Drain the water.Preheat a large nonstick skillet over medium-high heat. Add the onion; simmer for 5-7 minutes or until soft. Remove the pan from the heat; add the rice. Let cool for 15 minutes.Combine rice mixture, pork, sausage and pepper. Spoon about 1/4 cup of the mixture into the center of 1 cabbage leaf. Wrap the edges of the leaves. Starting from the end of the stalk, roll the jelly into a roll. Repeat the procedure with the remaining leaves and filling.Combine sauerkraut and cumin seeds. Put half of the sauerkraut mixture in a 4-liter electric slow cooker, greased with cooking spray. Top with half of the cabbage rolls, seam side down. Repeat the layers with the remaining sauerkraut mixture and cabbage rolls.Combine the tomato juice, brown sugar and tomato paste, stirring with a whisk. Pour the cabbage rolls with a mixture of tomato juice. Cover and cook over low heat for 6 hours. Serve the rolls with the sauerkraut mixture.