Vegetarian Sweet and Sour Cabbage Rolls

Covered in a tangy sweet and sour sauce, these vegetarian cabbage rolls are loaded with veggies, beans, and rice in a meatless meal that won't disappoint.

• Preparation Time: 25 mins
• Cooking Time: 3 hr 10 mins
• Total Time: 3 hr 35 mins
• Calories: 490 Calories

Ingredients

• 3 tablespoons lemon juice
• 1 tablespoon brown sugar
• 1 clove garlic, minced
• 1 medium onion, chopped
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 1 cup cooked brown rice
• 1 large head green cabbage
• 0.5 cup chopped celery
• 3.5 cups meatless spaghetti sauce, divided
• 0.5 cup chopped carrots
• 0.33333334326744 cup raisins

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil.

Step 2

While water is coming to a boil, remove 8 outer leaves from the head of cabbage. Shred remaining cabbage. Place 4 cups shredded cabbage in the bottom of a 3 1/2- to 6-quart slow cooker. Reserve any extra cabbage for another use.

Step 3

Cook the outer cabbage leaves in the boiling water until just limp, 4 to 5 minutes. Drain. Trim the thick rib in the center of each leaf; set aside.

Step 4

Combine beans, rice, 1/2 cup spaghetti sauce, carrots, celery, onion, and garlic in a medium bowl. Divide bean mixture evenly among cooled cabbage leaves, using about 1/3 cup mixture per leaf. Fold the sides of each leaf over the filling and roll up.

Step 5

Combine remaining spaghetti sauce, raisins, lemon juice, and brown sugar in a bowl.

Step 6

Pour 1/2 of the sauce over the cabbage in the slow cooker; stir to mix. Place cabbage rolls on top and pour remaining sauce over the rolls.

Step 7

Cover and cook on Low for 7 to 9 hours or on High for 3 to 4 hours.