Preparation Time: 30 mins
Cooking Time: 4 hrs
Rating:
FatSecret Members Average Rating
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by member: Pam987 ![](https://m.ftscrt.com/static/member/_champaign_shared_tiny.jpg)
Crockpot Cabbage Rolls
Vegan cabbage rolls with kidney beans.
Ingredients
Directions
- Cook brown rice according to package directions.
- Remove 8 outer cabbage leaves for rolls and blanch in boiling water and set aside.
- Chop or shred the remaining cabbage and put in bottom of crock pot. Chop vegetables while rice is cooking.
- When rice is finished, combine beans, rice, carrots, celery, chopped onion, garlic and 1/2 cup of marinara sauce. Add salt, pepper and basil to taste.
- Divide the mixture and place into 8 cabbage leaves, creating 8 rolls. Put any leftover mixture on top of the shredded cabbage.
- Mix remaining 3 cups marinara with raisins, lemon juice and brown sugar.
- Pour 1/2 of mixture over shredded cabbage in pot. Put rolls in pot, then pour remaining sauce over rolls.
- Cover and cook 4 hours on low heat.
196 members have added this recipe to their cookbook.
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![](https://m.ftscrt.com/static/images/box/membersicon.gif) Reviews
A great recipe.
20 Dec 16 by member: Rodell12
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This is very low calorie plus you are getting Protein also
SisterQueen
05 Jul 13 by member: sister queen
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I did leave out the raisons and the brown sugar. Would have been to sweet for me with those. Great recipe though.
24 Oct 12 by member: ldevany
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Nutritional Summary:
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
There are 348 calories in 1 serving of Crockpot Cabbage Rolls.
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
Calorie Breakdown: 9% fat, 72% carbs, 19% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
1457 kj
348 kcal
Fat
3.61g
Saturated Fat
0.515g
Trans Fat
0g
Monounsaturated Fat
0.978g
Polyunsaturated Fat
1.526g
Carbohydrates
65.57g
Sugar
20.84g
Fibre
12.4g
Protein
16.87g
Sodium
639mg
Cholesterol
0mg
Potassium
1545mg
Calorie Breakdown:
Carbohydrate (72%)
Fat (9%)
Protein (19%)
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*Based on an RDI of 2000 calories
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