Crock Pot Cabbage Rolls
1 large head cabbage
1 1/2 cups cooked red kidney beans or 1 (15 ounce) can no-salt-added or low sodium kidney beans, drained
1 cup cooked brown rice or cooked bulgur wheat
1 cup finely chopped mushrooms
1 medium onion, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
1 clove garlic, minced
3 1/2 cups low sodium or no-salt-added marinara sauce
1 tablespoon lemon juice
1/3 cup currants
Remove 8 large outer leaves from cabbage. Cook in boiling water for 4 to 5 minutes or until just limp.
Drain. Trim the thick rib from the center of each leaf and set aside. Shred the remaining cabbage and place in a 3 1/2 to 6 quart slow cooker.
In a medium bowl, combine beans, rice, mushrooms, onion, carrots, celery, garlic,1/2 cup of the marinara sauce and lemon juice. Evenly divide the mixture among the 8 cabbage leaves, using about 1/3 cup per leaf. Fold sides of leaf over filling and roll up.
Combine remaining marinara sauce and currants. Pour about half of the sauce mixture over the shredded cabbage in the cooker. Stir to mix. Place cabbage rolls on top of the shredded cabbage, flap side down. Top with remaining sauce.
Cover and cook on low heat setting for 7 to 9 hours or on high setting for 3 1/2 to 4 1/2 hours. Carefully remove the cooked cabbage rolls and serve with the shredded cabbage.
CALORIES 384; PROTEIN 17g; CARBOHYDRATES 72g; TOTAL FAT 7.2g; SATURATED FAT 1g; SODIUM 104mg; FIBER 17.2g; BETA-CAROTENE 1842ug; VITAMIN C 104mg; CALCIUM 176mg; IRON 4.6mg; FOLATE 220ug; MAGNESIUM 121mg; ZINC 2mg; SELENIUM 24.5ug