- 1/2 cup instant brown rice
- 1 large head green cabbage (about 2 pounds)
- 1 15- to 16-ounce can black beans or red kidney beans, rinsed and drained
- 1/2 cup chopped onion (1 medium)
- 1 26- or 28-ounce jar chunky tomato pasta sauce or meatless spaghetti sauce
- Shredded cheddar cheese (optional)
1.In a small saucepan bring 1/2 cup water to boiling. Stir in uncooked rice. Reduce heat; cover and simmer for 10 minutes or until water is absorbed. Remove from heat; set aside.
2.Meanwhile, remove 8 large outer leaves from the cabbage. In a 4-quart Dutch oven cook cabbage leaves, covered, in boiling water for 4 to 5 minutes or just until leaves are limp. Drain cabbage leaves. Trim the thick rib in the center of each leaf. Set leaves aside. Shred 4 cups of the remaining cabbage; place shredded cabbage in a 3-1/2- or 4-quart slow cooker. (Wrap and chill remaining cabbage for another use.)
3.In a medium bowl combine beans, cooked rice, onion, and 1/2 cup of the pasta sauce. Evenly divide the bean mixture among the 8 cabbage leaves, using about 1/3 cup per leaf. Fold sides of leaf over filling and roll up. Pour about half of the remaining pasta sauce over shredded cabbage in cooker. Stir to mix. Place cabbage rolls on the shredded cabbage. Top with remaining pasta sauce.
4.Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Carefully remove the cooked cabbage rolls and serve with the shredded cabbage mixture. If desired, sprinkle with cheddar cheese. Makes 4 servings.
5.*Note: To easily remove the cabbage leaves, place the cabbage head in boiling water for 2 to 3 minutes to loosen the outer