crockpot - Sweet + Sour Cabbage Rolls
Source of Recipe
from Mary at alleasycookin
List of Ingredients
crockpot - Sweet + Sour Cabbage Rolls
1 large head green cabbage
1, 15 ounce can kidney beans, rinsed and drained
1 cup cooked brown rice
1/2 cup chopped carrots
1/2 cup chopped celery
1 medium onion, chopped
1 clove garlic, minced
3 1/2 cups marinara sauce or meatless spaghetti sauce
1/3 cup raisins
3 tablespoons lemon juice
1 tablespoon packed brown sugar
1. Remove 8 large outer leaves from head of cabbage. In a
Dutch oven cook cabbage leaves in boiling water for 4 to 5
minutes or just until leaves are limp. Drain cabbage leaves.
Trim the thick rib in center of each leaf. Set leaves aside.
Shred 4 cups of the remaining cabbage; place shredded
cabbage in a 3 1/2 to 6 quart crockpot/slow cooker.
2. In medium bowl combine beans, cooked rice, carrots,
celery, onion, garlic, and 1/2 cup of the marinara sauce.
Divide bean mixture evenly among the 8 cabbage leaves,
using about 1/3 cup per leaf. Fold sides of leaf over filling
and roll up. Repeat with remaining cabbage rolls.
3. Combine remaining marinara sauce, raisins, lemon juice,
and brown sugar. Pour about half of the sauce mixture over
shredded cabbage in cooker. Stir to mix. Place cabbage rolls
atop shredded cabbage. Top with remaining sauce.
4. Cover and cook on low-heat setting for 7 to 9 hours or on
high-heat setting for 3 1/2 to 4 1/2 hours. Carefully remove
the cooked cabbage rolls and serve with the shredded
cabbage. Makes 4 servings. Recipe
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