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Tropical Stuffed Cabbage Rolls

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  • Prep 30 min
  • Total 7 hr 40 min
  • Servings 4
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If you enjoy cabbage rolls, give this meatless slow-cooked version a try. Orzo, black beans, pineapple preserves and curry add a tropical touch to suppertime.
Created Sep 8, 2011
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Ingredients

  • 8 large cabbage leaves
  • 1 can (14 oz) light unsweetened coconut milk (not cream of coconut)
  • 1/2 cup pineapple preserves
  • 1 cup cooked orzo pasta
  • 1 medium onion, chopped (1/2 cup)
  • 1/3 cup raisins
  • 1/3 cup cashew pieces
  • 2 teaspoons curry powder
  • 1/2 teaspoon garlic salt
  • 1 can (15 oz) black beans, drained, rinsed
  • Flaked coconut, if desired
  • Additional cashew pieces, if desired

Steps

  •  
    1
    In large bowl, cover cabbage leaves with boiling water. Cover; let stand about 10 minutes or until leaves are limp. Remove leaves from water; drain.
  •  
    2
    Spray 3- to 4-quart slow cooker with cooking spray. In small bowl, mix coconut milk and preserves. Spread 1/2 cup of the mixture in bottom of slow cooker.
  •  
    3
    In medium bowl, mix pasta, onion, raisins, 1/3 cup cashews, curry powder, garlic salt and beans. Place about 1/3 cup rice mixture at stem end of each leaf. Roll leaf around rice mixture, tucking in sides. Place as many cabbage rolls, seam sides down, that will comfortably fit in slow cooker. Cover with 1/3 cup of the coconut milk mixture. Repeat with remaining cabbage rolls. Pour remaining coconut mixture over rolls.
  •  
    4
    Cover; cook on Low heat setting 7 to 9 hours (or on High heat setting 3 hours 30 minutes to 4 hours 30 minutes).
  •  
    5
    With spatula, carefully remove cabbage rolls, one at a time, from slow cooker; place on serving platter. Sprinkle rolls with coconut and additional cashews.

Nutrition Information

No nutrition information available for this recipe
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