Holupki

1/2c dried mushrooms
1c rice
1 large head of cabbage
1 onion, diced
1 green or red pepper, diced
vegetable oil for frying
1t paprika
1 clove garlic, minced
1T vegetarian worstershire sauce
1 can tomato soup
1 can tomato sauce
2T brown sugar
1T lemon juice or vinegar
1 can sauerkraut

Pour 1/2c water over mushrooms. Set aside.

Cook rice according to package directions.

Par-boil cabbage. Remove leaves one a time until they soften. Shave off large, thick pieces of stem of cabbage, as necessary. Set aside.

Remove mushrooms from water and squeeze the liquid out. Reserve liquid. Chop mushrooms.

Saute onion, pepper, and mushrooms in a little bit of oil until soft. Remove from heat. Add cooked rice, paprika, garlic, and worstershire. Add a little tomato soup to moisten. Stir to combine.

Place portions of mixture in center of each cabbage leaf. Tuck up one side, roll, and then tuck in the second side.

Place a little sauerkraut in bottom of crock pot. Layer rolled up cabbage and sauerkraut thereafter.

Combine the tomato soup, tomato sauce, brown sugar, lemon juice, and reserved mushroom liquid. Add water if necessary to make a thin sauce. Pour over cabbage and sauerkraut.

Cover and cook on low for about 6 hours, or on high for about 3 hours.