Slow Cooker Mushroom-Lentil Stuffed Cabbage Rolls
Ingredients
The filling
-
1
head
green cabbage
-
1
cup
brown lentils, cooked
-
1
cup
long-grain brown rice, cooked
-
½
cup
onion, diced
-
2
oz
cremini mushrooms, diced
-
¼
cup
pine nuts, toasted
-
¼
cup
golden raisins
-
2
cloves
garlic, minced
-
2
tbsp
fresh dill, minced
-
1
tbsp
olive oil
-
½
tsp
kosher salt
The sauce
-
24
oz
marinara sauce
-
¼
cup
water
Instructions
- Boil a large pot of water and add the cabbage for about 5 minutes.
- Drain the cabbage in a colander and remove the outer leaves until you have 8 pliable leaves.
- In a medium bowl, combine lentils, rice, onion, mushrooms, pine nuts, raisins, garlic, dill, olive oil, and salt.
- Add marinara sauce and water to the slow cooker and mix.
- Place a cabbage leaf on a surface, add filling, and roll it up tightly.
- Repeat with remaining leaves and place them seam-side down in the slow cooker.
- Cook on HIGH for 4–5 hours or on LOW for 8–10 hours.
- Serve with additional marinara sauce and fresh dill.
Nutrition Facts (estimated)
Servings
4 servings
Calories
297
Total fat
10g
Total carbohydrates
46g
Total protein
11g
Sodium
340mg
Cholesterol
0mg
You might also like