Directions

1. Fill a large Dutch oven with 1 1/2 inches of water; bring to boiling. Reduce heat; add cabbage. Steam about 20 minutes. Remove cabbage; peel off leaves and cut out large veins. Place veins in the bottom of a 5-quart slow cooker.
2. In a large bowl combine ground beef, rice, eggs, thyme, and salt and pepper to taste. Shape into 16 rolls. Place each roll in 1 cabbage leaf (or 2 small leaves, overlapping the leaves as needed).
3. Place one layer of cabbage rolls on top of cabbage veins in slow cooker. Top with half the sausage slices, half the sauerkraut and half the tomato sauce. Repeat layers. Cover and cook on LOW 5 to 6 hours. Serve warm.
4. Optional: Serve with cranberry sauce instead of tomato sauce.