DANISH STUFFED CABBAGE

1 medium head cabbage
1 pound chopped or ground beef (about)*
1 egg
1/4 cup ketchup
2 tablespoons minced onion
Dash ground cayenne pepper
Salt and pepper (to taste)
1 cup water
Sour Cream Sauce (for serving, recipe follows)

Cut off the top of the cabbage about 1 inch down. Reserve top. Hollow out the cabbage with a sharp knife, making enough room for meat mixture and leaving a shell about 1 inch thick. Set aside.

Mix beef, egg, ketchup, onion and seasonings lightly and fill the hollow in the cabbage. Replace top and tie the cabbage securely with white string.

Place 1 cup water in crock pot and add cabbage. Cover pot and cook on #2 (low) setting 9-10 hours, or until cabbage feels soft when pierced with a fork.

Serve with sour cream sauce.

SOUR CREAM SAUCE

1 cup beef stock
Freshly ground black pepper (to taste)
1 teaspoon paprika
1 teaspoon salt
1/2 pint sour cream

Heat stock, seasonings and sour cream together, stirring until smooth and heated through, but do not boil.

*The amount of the meat mixture you are able to use depends on the size and shape of your cabbage, If you have some of the mixture left over it makes a lovely hamburger.

Makes 4-6 servings
From: Recipelink.com
Source: Recipe booklet: Sears Crockery Cooker: Slow Cooking the Old Fashioned Way, 1970's