1 large head green cabbage
1 15-ounce can black beans or red 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 Directions
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 31/2- to 6-quart crockery 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.
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 31/2- to 6-quart crockery 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.