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Sauerkraut and Sausage

1 lb. bulk sausage
1 small cabbage
1/2 teaspoon garlic powder
1 large onion, sliced thin
1 teaspoon Worcestershire sauce
1/2 c converted rice
1 15oz. can sauerkraut, drained and rinsed
1 15oz. can tomatoes, chopped
1/2 cup water
1/4 cup ketchup
salt and pepper to taste

Slice cabbage and place half of it in the bottom of the slow cooker. Cover with half the sauerkraut.

Brown sausage, drain and add the onion. Cook a few minutes until the onion is slightly tender. Add rice, garlic, tomatoes, water, ketchup, and Worchestershire sauce. Pour half of mixture over the cabbage in the slow cooker. Add the rest of the cabbage and sauerkraut and top with the rest of the meat mixture.

Cook on low for 8 hrs. Add salt and pepper to taste. Good with boiled potatoes on the side.

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