Crockpot Cabbage Rolls
Vegan cabbage rolls with kidney beans.
1 cup cooked brown rice
3 1/2 cups spaghetti/marinara pasta sauce
3 tbsps lemon juice
1/3 cup packed seedless raisins
1 <span class="measurestring" title="head, medium (about 5-3/4" dia)">head medium</span> cabbage
1/2 cup chopped carrot
1/2 cup chopped celery
1 clove garlic
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion
1 tsp packed brown sugar
15 oz red kidney beans
Cook brown rice according to package directions.
Remove 8 outer cabbage leaves for rolls and blanch in boiling water and set aside.
Chop or shred the remaining cabbage and put in bottom of crock pot. Chop vegetables while rice is cooking.
When rice is finished, combine beans, rice, carrots, celery, chopped onion, garlic and 1/2 cup of marinara sauce. Add salt, pepper and basil to taste.
Divide the mixture and place into 8 cabbage leaves, creating 8 rolls. Put any leftover mixture on top of the shredded cabbage.
Mix remaining 3 cups marinara with raisins, lemon juice and brown sugar.
Pour 1/2 of mixture over shredded cabbage in pot. Put rolls in pot, then pour remaining sauce over rolls.
Cover and cook 4 hours on low heat.
in 1 serving of Crockpot Cabbage Rolls.
, 72% carbs, 19% protein.
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