Sweet and sour cabbage rolls recipe

Ingredients

• 1 large head green cabbage
• 1 (15-ounce) can black beans or red kidney beans, rinsed and drained
• 1 cup cooked brown rice
• ½ cup chopped carrots
• ½ cup chopped celery
• 1 medium onion, chopped
• 1 clove garlic, minced
• 3½ cups marinara sauce
• 1/3 cup raisins
• 3 tbsp lemon juice
• 1 tbsp brown sugar

1. 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. Trim the thick rib in center of each leaf. Set leaves aside. Shred 4 cups of the remaining cabbage and place in a 3½ to 6 quart slow cooker.
2. In medium bowl combine beans, cooked rice, carrots, celery, onion, garlic, and ½ 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.
3. Combine remaining marinara sauce, raisins, lemon juice, and brown sugar. Pour half of the sauce mixture over shredded cabbage in cooker; stir. Place cabbage rolls on top of shredded cabbage. Top with sauce.
4. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3½ to 4½ hours. Carefully remove the cooked cabbage rolls and serve with the shredded cabbage.