Crock Pot Sweet and Sour Cabbage Rolls with Beans

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Crock Pot Sweet and Sour Cabbage Rolls with Beans

 

1 large head green cabbage

1 can (15 oz.) 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 prepared marinara sauce or meatless spaghetti sauce (from a jar)

1/3 cup raisins

3 TB lemon juice

1TB packed brown sugar

 

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 crock pot.

 

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

 

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.

 

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.

 

Nutrition Information:

Per serving = calories 406, total fat 12 g, saturated fat 3 g, cholesterol 0

mg, 

sodium 1476 mg, carbohydrate 69 g, fiber 15 g, protein 14 g.