Slow Cooker Vegetarian Cabbage Rolls Recipe2022-09-08
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 7:00 h
- Ready In: 7:10 h
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2 People rated this recipe
This information is per serving.
Saturated Fat1.9 g
Trans Fat0.0 g
Unsaturated Fat0.0 g
Slow cooker vegetarian cabbage rolls recipe. Cabbage rolls stuffed with brown rice, canned black beans, and onions cooked in a slow cooker. Serve them with traditional pasta sauce. Are you a vegetarian and looking for vegetarian recipes? Prepare an excellent vegetarian sauce for cabbage rolls.
Slow Cooker Vegetarian Sauce Recipe
This is really a low-calorie vegetarian sauce. Very simple and easy to prepare.
Makes 8 servings
Ingredients: 28 oz (840 ml) can crushed tomatoes, undrained, 28 oz (840 ml) can dice tomatoes, undrained, 6 oz (180 ml) can Italian tomato paste with roasted garlic, 3/4 cup (180 ml) chopped yellow onion, 1 teaspoon (5 ml) crushed garlic, 1 teaspoon dried Italian seasoning, 1/2 pound (240 g) sliced fresh mushrooms, 1/2 teaspoon (3 ml) granulated sugar
Instructions: Lightly grease 4-6- quart (4-6 L) slow cooker with nonstick cooking spray. In the greased slow cooker, combine all ingredients, except sugar. Mix well. Cover the cooker and cook on low-heat setting for 7-8 hours or high heat for 3-4 hours.
Open the lid and stir in 1.2 teaspoon sugar, then close the slow cooker again and cook for a further 10-15 minutes.
Nutrition facts per serving: 97 calories, o.5 g total fat, 0 mg cholesterol, 376 mg sodium, 21 g carbohydrate, 4 g fiber, 4 g protein
Slow Cooker Eggplant Sauce Recipe
Another vegetarian sauce for Italian pasta, cabbage rolls, etc.
Makes 6 servings
Ingredients: 1 pound (480 g) fresh eggplants, cubed, 3/4 cup (180 ml) chopped yellow onion, 1/2 cup (125 ml) chopped green bell pepper, 2 14 oz (420 ml) cans ready-cut Italian diced tomatoes with garlic, oregano, and basil, undrained, 6 oz 9180 ml) can Italian tomato paste with roasted garlic, 1/2 cup (125 ml) sliced fresh mushrooms, 1 teaspoon (5 ml0 minced garlic,1½ teaspoons granulated sugar, 1 tablespoon 915 ml0 red wine vinegar, 1/4 cup 960 ml) water, 1½ (8 ml) teaspoons dried Italian seasoning, 6 tablespoons (90 ml) grated nonfat Parmesan cheese (optional)
Instructions: Lightly grease the inside of a slow cooker with nonstick cooking spray. In a 4-6 quart (l) slow cooker, combine all ingredients, except grated Parmesan cheese. Mix well.
Close the cooker and cook on a low-heat setting for 7-8 hours or high heat for 3-4 hours. Turn off the slow cooker and open the lid. Stir the sauce well, then transfer to a large serving bowl. Sprinkle with grated Parmesan cheese and serve. use this delicious sauce for Italian pasta or vegetarian cabbage rolls. Enjoy!
Slow Cooker Vegetarian Cabbage Rolls Recipe
- 2 pounds (960 g) whole green cabbage
- 1 cup cooked brown rice
- 15 oz (450 ml) can black beans, drained
- 3/4 cup frozen chopped yellow onions, thawed and drained
- 26 oz (780 ml) jar nonfat pasta sauce, divided
- 1 oz (30 g) chopped mushrooms (optional)
Remove 8 large outer leaves from the cabbage. Set aside.
In a large saucepan, bring 4 cups water to a boil over medium-high heat. Add cabbage leaves, the turn off the heat and leave leaves soak for 5 minutes. Remove soaked leaves from the water, drain and let them cool.
Grease inside the slow cooker with nonstick cooking spray. Shred the remaining cabbage and place in bottom of the slow cooker.
In a large mixing bowl, combine cooked brown rice, drained black beans, onions, and 1/2 cup (125 ml) of pasta sauce. Mix well. Place 1/2 cup (125 ml) of rice mixture in the center of each leaf, then fold sides over filling and roll up.
Pour 1/2 cup (125 ml) of remaining pasta sauce over shredded cabbage. Toss well to combine.
Place cabbage rolls on shredded cabbage. Top with the remaining pasta sauce.
Cover the slow cooker and cook on low-heat setting for 6-7 hours. Serve cooked cabbage rolls with shredded cooked cabbage if desired.