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.