Pecan-Rice Cabbage Packets

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Pecan-Rice Cabbage Packets

Adapted from Smart Crockery Cooking

A symphony of fruity, nutty flavor simmers in these fast-to-fix bundles, each of

which makes a complete meal. If currants and pecans aren't readily available,

substitute raisins and walnuts.

5- to 6-quart cooker

Makes 4 servings

1 medium onion, chopped

1/4 cup long-grain white or brown rice

1/4 cup snipped fresh parsley

1/4 cup finely chopped pecans

1/4 cup currants

1 can (6 ounces) tomato paste

1/2 teaspoon sugar

1/4 teaspoon ground allspice

1/4 teaspoon paprika

4 large green cabbage leaves

1 cup vegetarian chicken-flavor broth

1 cup water

Kitchen string

Mix together the onions, rice, parsley, pecans, currants, tomato paste, sugar,

allspice, and paprika for the filling. Remove the tough rib from each cabbage

leaf. Divide the filling among the leaves, placing some in the center of each.

Fold in the leaf edges, and fasten each packet together with the string. Place

the packets in an electric slow cooker.

Combine the broth and water; pour it over the cabbage packets. Cover and cook on

HIGH for 4 to 6 hours.

Per serving: About 195 calories, 5.7 g fat (25% of calories), 0.5 g saturated

fat, 0 mg cholesterol, 126 mg sodium, 4.1 g dietary fiber.

Cook's note: To make tightly rolled packets, first blanch the cabbage leaves for

3 to 5 minutes and cool them; then add the filling. Finish cooking as per the

recipe.

 

 

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