Slow Cooker Easy Vegetarian Cabbage Rolls Recipe

Step 1

Remove 8 large outer leaves from the cabbage head. Transfer to a Dutch oven. Cook in boiling water for 4-5 minutes.

Step 2

Drain cabbage leaves, then trim the thick rib from the center of each leaf. Set aside.

Step 3

Shred 4 cups (0.95 l) of the remaining cabbage and transfer to 6-quart (6 L) slow cooker.

Step 4

In a medium mixing bowl, combine drained beans, cooked rice, carrot, celery, onion, garlic, and 1/2 cup (125 ml) marinara sauce. Stir well. Evenly divide the bean mixture among the 8 cabbage leaves. Fold sides of cabbage leaves over the filling, then roll-up.

Step 5

In the same mixing bowl, combine remaining marinara sauce, lemon juice, and brown sugar. Mix well and pour about half mixture over shredded cabbage in the slow cooker.

Step 6

Arrange the cabbage rolls on the shredded cabbage. Stir well to combine. Top with the remaining sauce.

Step 7

Cover the pot and cook n low-heat settings for 7-9 hours.

Step 8

Turn off the slow cooker and open the lid. Carefully remove cooked cabbage rolls form the cooker and transfer to serving plates. Serve over shredded cabbage.