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Slow Cooker Sweet & Tangy Cabbage Rolls – vegetarian recipe
Stav Kogan

Slow Cooker Sweet & Tangy Cabbage Rolls

A hearty, plant-based comfort food featuring tender cabbage leaves wrapped around a savory filling of beans, rice, and veggies, simmered to perfection in a rich, sweet-and-tangy marinara sauce in the slow cooker.
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Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Servings: 406 serving
Calories: 406
Ingredients Method Nutrition

Ingredients
  

  • 1 large head green cabbage, about 3 lbs or 1.4 kg (3.09 lb)
  • 1 15-ounce can black beans or red kidney beans, 425 g (15 oz), rinsed and drained
  • 1 cup cooked brown rice, 185 g (6.5 oz)
  • 1⁄2 cup chopped onion, 75 g (2.65 oz)
  • 1⁄2 cup chopped celery, 50 g (1.76 oz)
  • 1⁄2 cup chopped carrot, 65 g (2.29 oz)
  • 1 clove garlic, minced
  • 3 1⁄2 cups marinara sauce, 830 ml
  • 1⁄3 cup raisins, 50 g (1.76 oz)
  • 3 tablespoons lemon juice, 45 ml (1.5 fl oz)
  • 1 tablespoon packed brown sugar, 15 g (0.53 oz)
  • To make removing cabbage leaves easier, core the cabbage first. Alternatively, freeze the whole head for a few hours; as it thaws, the leaves will become limp and peel off easily, no boiling required.
  • Customize the filling by swapping the brown rice for quinoa or barley, or add 1/2 cup (480 ml) of chopped walnuts for extra crunch and protein.
  • You can assemble the cabbage rolls a day in advance. Store them covered in the refrigerator and place them in the slow cooker with the sauce when you're ready to cook.

Method
 

  1. Prep the Cabbage: Carefully remove 8 large outer leaves from the cabbage.
  2. In a large pot of boiling water, cook the leaves for 4-5 minutes, just until they are limp and pliable.
  3. Drain well.
  4. Using a small knife, carefully shave down the thick vein on the back of each leaf so it's flush with the rest of the leaf.
  5. Set these aside.
  6. Shred 4 cups (960 ml) of the remaining cabbage and place it in the bottom of a 3. 5 to 6-quart slow cooker.
  7. Create the Filling: In a medium bowl, combine the rinsed beans, cooked rice, onion, celery, carrot, and garlic.
  8. Stir in 1⁄2 cup (480 ml) of the marinara sauce to bind the mixture together.
  9. Assemble the Rolls: Lay a blanched cabbage leaf flat.
  10. Place about 1⁄3 cup (720 ml) of the bean mixture onto the center of the leaf.
  11. Fold in the sides, then, starting from an unfolded edge, roll it up snugly.
  12. Repeat with the remaining leaves and filling.
  13. Mix the Sauce: In another bowl, whisk together the remaining 3 cups (720 ml) of marinara sauce, raisins, lemon juice, and brown sugar.
  14. Layer and Cook: Pour about half of the sauce mixture over the shredded cabbage in the slow cooker and stir to combine. Gently arrange the cabbage rolls on top.
  15. Pour the remaining sauce evenly over the rolls.
  16. Slow Cook to Perfection: Cover and cook on LOW for 7 to 9 hours or on HIGH for 3. 5 to 4. 5 hours. To serve, carefully remove the cooked cabbage rolls and serve them with the shredded cabbage mixture from the pot.

Nutrition

Calories: 406kcalCarbohydrates: 69gProtein: 14gFat: 12g

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