Fuhrman's Crock Pot Cabbage Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large head of cabbage1 1/2 cups cooked red kidney beans or 1 (15 oz. ) can low or no sodium , red beans, drained.1 cooked brown rice or cooked bulgar wheat1 med onion chopped1/2 cup chopped carrots1/2 cup chopped celery1 clove garlic, minced1 tblsp lemon juice1/3 cup currants1/2 cups marinara sauce
1. Remove 8 large outer cabbage leaves. Boil 4-5 min. Remove the thick rib from each leaf.
2. Shred remaining cabbage and put it in a 3 1/2 to 6 quart slow cooker.
3. In a medium bowl combine beans, onion, carrots,celery,garlic,rice,1/2 cup marinara sauce and lemon juice. Divide this mixture among the 8 large cabbage leaves. Fold sides of each leaf .
4. Combine remaining marinara sauce and currants. pour 1/2 of this mixture into the crock pot with the shredded cabbage. Mix. Add the 8 cabbage rolls, flap side down. Pour remaining mix over the cabbage rolls.
5. Cover.
6. on low heat 7-9 hours or on high 3 1/2 to 4 1/2 hours.
Serving Size: Makes 4 servings.
2. Shred remaining cabbage and put it in a 3 1/2 to 6 quart slow cooker.
3. In a medium bowl combine beans, onion, carrots,celery,garlic,rice,1/2 cup marinara sauce and lemon juice. Divide this mixture among the 8 large cabbage leaves. Fold sides of each leaf .
4. Combine remaining marinara sauce and currants. pour 1/2 of this mixture into the crock pot with the shredded cabbage. Mix. Add the 8 cabbage rolls, flap side down. Pour remaining mix over the cabbage rolls.
5. Cover.
6. on low heat 7-9 hours or on high 3 1/2 to 4 1/2 hours.
Serving Size: Makes 4 servings.
Nutritional Info Amount Per Serving
- Calories: 306.0
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 562.2 mg
- Total Carbs: 72.0 g
- Dietary Fiber: 15.1 g
- Protein: 13.7 g
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