Vegetarian Sweet and Sour Cabbage Rolls recipe
All Recipes Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Ingredients
- 1 large head green cabbage 1 (15 ounce) can red kidney beans, rinsed and drained 1 cup cooked brown rice 3 ½ cups meatless spaghetti sauce, divided ½ cup chopped carrots ½ cup chopped celery 1 medium onion, chopped 1 clove garlic, minced ⅓ cup raisins 3 tablespoons lemon juice 1 tablespoon brown sugar
Nutrition Info
- 489.7 caloriescarbohydrate: 95.8 gcholesterol: 4.4 mgfat: 7.2 gfiber: 22.5 gprotein: 15.7 gsaturatedFat: 1.7 gservingSize: -sodium: 1206.5 mgsugar: 43.2 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Sweet and Sour Cabbage Rolls
Directions
-
Bring a large pot of lightly salted water to a boil.
While water is coming to a boil, remove 8 outer leaves from the head of cabbage. Shred remaining cabbage. Place 4 cups shredded cabbage in the bottom of a 3 1/2- to 6-quart slow cooker. Reserve any extra cabbage for another use.
Cook the outer cabbage leaves in the boiling water until just limp, 4 to 5 minutes. Drain. Trim the thick rib in the center of each leaf, set aside.
Combine beans, rice, 1/2 cup spaghetti sauce, carrots, celery, onion, and garlic in a medium bowl. Divide bean mixture evenly among cooled cabbage leaves, using about 1/3 cup mixture per leaf. Fold the sides of each leaf over the filling and roll up.
Combine remaining spaghetti sauce, raisins, lemon juice, and brown sugar in a bowl.
Pour 1/2 of the sauce over the cabbage in the slow cooker, stir to mix. Place cabbage rolls on top and pour remaining sauce over the rolls.
Cover and cook on Low for 7 to 9 hours or on High for 3 to 4 hours.