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Slow-Cooker Tropical Stuffed Cabbage Rolls
Slow-Cooker Tropical Stuffed Cabbage Rolls
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Prep Time:
30 minutes
Total Time:
7 hours 40 minutes
Try our tropical twist on a classic dish with meatless slow-cooked cabbage rolls. Orzo, black beans, pineapple preserves, and curry make for a delicious and satisfying meal.
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) Progresso™ black beans, drained, rinsed
  • Flaked coconut, if desired
  • Additional cashew pieces, if desired
Instructions:
  • Place cabbage leaves in a large bowl and cover them with boiling water. Allow them to stand for about 10 minutes until they become limp. Then, carefully remove the leaves from the water and drain excess liquid.
  • Prepare the slow cooker by spraying it with cooking spray. Combine coconut milk and preserves in a small bowl. Spread 1/2 cup of the mixture on the bottom of the slow cooker.
  • Combine pasta, onion, raisins, 1/3 cup cashews, curry powder, garlic salt, and beans in a medium bowl. Fill each cabbage leaf with about 1/3 cup of rice mixture at the stem end, roll tightly tucking in the sides. Place the cabbage rolls seam side down in the slow cooker, fitting as many as possible comfortably. Pour 1/3 cup of the coconut milk mixture over the cabbage rolls. Repeat the process with the remaining cabbage rolls and pour the rest of the coconut mixture over the top.
  • Gently cover and allow to simmer on Low for 7 to 9 hours, or on High for 3 hours 30 minutes to 4 hours 30 minutes.
  • Using a spatula, delicately transfer each cabbage roll from the slow cooker to a serving platter. Dust the rolls with coconut and sprinkle additional cashews on top.

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