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Crockpot Cabbage Rolls
Vegan cabbage rolls with kidney beans.
1 <span class="measurestring" title="head, medium (about 5-3/4" dia)">head medium</span> cabbage
15 oz red kidney beans
1 cup cooked brown rice
1/2 cup chopped carrot
1/2 cup chopped celery
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion
1 clove garlic
3 1/2 cups spaghetti/marinara pasta sauce
1/3 cup packed seedless raisins
3 tbsps lemon juice
1 tsp packed brown sugar
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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