Sweet-and-Sour Cabbage Rolls

PREP: 45 minutes COOK: 7 to 9 hours (low) or 31⁄2 to 41⁄2 hours (high) MAKES 4 servings

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 onion (1 medium)

1⁄2 cup chopped celery (1 stalk)

1⁄2 cup chopped carrot (1 medium)

1 clove garlic, minced

31⁄2 cups marinara sauce or meatless spaghetti sauce

1⁄3 cup raisins

3 tablespoons lemon juice

1 tablespoon packed brown sugar

1 Remove 8 large outer leaves from cabbage. In a large Dutch oven cook cabbage leaves in boiling water for 4 to 5 minutes or just until leaves are limp; drain. Trim the heavy vein off back of each leaf even with rest of leaf; set trimmed leaves aside. Shred 4 cups of the remaining cabbage. Place shredded cabbage in a 31⁄2 – to 6-quart slow cooker.

2 In a medium bowl combine drained beans, cooked rice, onion, celery, carrot, and garlic. Stir in 1⁄2 cup of the marinara sauce. Place about 1⁄3 cup of the bean mixture on each cabbage leaf. Fold in sides. Starting at an unfolded edge, carefully roll up each leaf.

3 In another medium bowl combine the remaining 3 cups marinara sauce, raisins, lemon juice, and brown sugar. Pour about half of the sauce mixture over shredded cabbage, stirring to combine. Add cabbage rolls. Top with the remaining sauce mixture.

4 Cover and cook on low-heat setting for 7 to 9 hours or on high- heat setting for 31⁄2 to 41⁄2 hours. Carefully remove cooked cabbage rolls and serve with shredded cabbage mixture.

PER SERVING: 406 cal., 12 g total fat (3 g sat. fat), 0 mg chol., 69 g carb., 15 g fiber, 14 g pro.