Vegetarian Sweet and Sour Cabbage Rolls
Recipe information
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Cooking:
25 min.
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Servings per container:
4
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Source:

Ingredients for - Vegetarian Sweet and Sour Cabbage Rolls

1. Green cabbage - 1 large head
2. Red kidney beans, rinsed and drained - 1 (15 ounce) can
3. Cooked brown rice - 1 cup
4. Meatless spaghetti sauce, divided - 3 ½ cups
5. Chopped carrots - ½ cup
6. Chopped celery - ½ cup
7. Onion, chopped - 1 medium
8. Garlic, minced - 1 clove
9. Raisins - ⅓ cup
10. Lemon juice - 3 tablespoons
11. Brown sugar - 1 tablespoon

How to cook deliciously - Vegetarian Sweet and Sour Cabbage Rolls

1. Stage

Bring a large pot of lightly salted water to a boil.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Combine remaining spaghetti sauce, raisins, lemon juice, and brown sugar in a bowl.

6. Stage

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.

7. Stage

Cover and cook on Low for 7 to 9 hours or on High for 3 to 4 hours.