It’s basically very simple dish and doesn’t require lots of preparation time. Stewing time is on the other hand longer, but stewing can be done overnight.
The key is in generously greasing the slow cooker before and after laying sauerkraut rolls in it. I used this time both vegan butter and oil, sometimes would use just one of them depending on what we have at home. Once the sauerkraut leaves are washed and stuffed they are ready for stewing. I took a large stick of butter and greased the slow cooker, then layed rolls in and added prunes and laurel leaves between rolls, and at the end added chopped butter pieces and a couple of tbsp. of sunflower oil at the top. I covered the cooker and let the rolls stew for the next 10 hours on low.
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