Sweet and Sour Cabbage Rolls

[Guest guest]

Sweet and Sour Cabbage Rolls

Prep Time: 1 hour Cooking Time: 7 to 9 hours

Source: Better Homes and Gardens

 

 

Printed from BHG.com

 

Ingredients

 

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 brown sugar

 

Directions:

 

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.

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.

 

Nutritional facts per serving

 

calories: 406 , total fat: 12g , saturated fat: 3g , cholesterol:

0mg , sodium: 1476mg , carbohydrate: 69g , fiber: 15g , protein:

14g , vitamin A: 79% , vitamin C: 116% , calcium: 18% , iron: 21%