Raisins and brown sugar sweeten bottled marinara sauce while a splash of lemon juice adds tartness that complements these bean-and-rice-filled cabbage rolls, cooked slowly in a crockery cooker.




  • Remove 8 large outer leaves from head of cabbage. In a Dutch oven cook cabbage leaves in boiling water for 4 to 5 minutes or just until leaves are limp. Drain cabbage leaves. Trim the thick rib in center of each leaf. Set leaves aside. Shred 4 cups of the remaining cabbage; place shredded cabbage in a 31/2- to 6-quart crockery cooker.

  • In medium bowl combine beans, cooked rice, carrots, celery, onion, garlic, and 1/2 cup of the marinara sauce. Divide bean mixture evenly among the 8 cabbage leaves, using about 1/3 cup per leaf. Fold sides of leaf over filling and roll up. Repeat with remaining cabbage rolls.

  • Combine remaining marinara sauce, raisins, lemon juice, and brown sugar. Pour about half of the sauce mixture over shredded cabbage in cooker. Stir to mix. Place cabbage rolls atop shredded cabbage. Top with remaining sauce.

  • Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours. Carefully remove the cooked cabbage rolls and serve with the shredded cabbage. Makes 4 servings.

Nutrition Facts

406 calories, (3 g saturated fat, 0 mg cholesterol, 1476 mg sodium, 69 g carbohydrates, 15 g fiber, 14 g protein.