Slow Cooker Mushroom-Lentil Stuffed Cabbage Rolls
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
8 hrs
-
Total Time
8 hrs 45 mins
-
Servings
4 servings
-
Calories
297 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Mushroom-Lentil Stuffed Cabbage Rolls
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These tasty Slow Cooker Mushroom-Lentil Stuffed Cabbage Rolls are completely meat-free. They're also super easy to make in the slow cooker!
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Ingredients
- 1 head green cabbage large outermost leaves removed
- 1 cup brown lentils cooked; about ½ cup uncooked
- 1 cup long-grain brown rice cooked; about ⅓ cup uncooked
- ½ cup onion diced; about ¼ medium onion
- 2 oz cremini mushrooms diced; about ¾ cup or 3–4 mushrooms
- ¼ cup pine nuts* toasted
- ¼ cup golden raisins
- 2 cloves garlic minced
- 2 tbsp fresh dill minced; plus more for serving
- 1 tbsp olive oil
- ½ tsp kosher salt
- 24 oz marinara sauce or 3 cups of your favorite homemade marinara sauce
- ¼ cup water
Instructions
- Bring a large pot of water to a rolling boil. Carefully drop the cabbage into the pot and let it boil for about 5 minutes.
- Put the cabbage in a colander set over a large bowl to drain and cool slightly. Remove the outermost layers of leaves, until you reach leaves that aren't pliable.
- Repeat the boiling and draining process until you have 8 cabbage leaves. Pat the leaves dry with paper towels and set aside.
- To a medium bowl, add the lentils, rice, onion, mushrooms, pine nuts, raisins, garlic, dill, olive oil, and salt. Stir gently until well-combined.
- Add the marinara sauce and ¼ cup water to a 3-quart or larger Crock Pot. Stir to combine.
- Set a cabbage leaf on a working surface, outer side down, and scoop about ½ cup of the mushroom-lentil mixture into the middle. Fold the stem end up about ⅓ of the way, then fold in the sides. Continue rolling semi-tightly until completely rolled up. Lay roll seam-side down on top of the marinara sauce.
- Repeat with remaining cabbage leaves, piling each into the slow cooker in one or two layers, right on top of one another.
- Cook on HIGH for 4–5 hours or on LOW for 8–10 hours.
- To serve, scoop out a little marinara and spread it on a plate. Carefully remove cabbage rolls one at a time and transfer to the plate. Ladle an additional spoonful or two of the marinara sauce from the slow cooker over the top of each roll and top with a few sprigs of fresh dill, if desired.
Notes
- * To toast the pine nuts, place a medium sauté pan over medium heat and add the pine nuts. Cook, stirring frequently, until toasted and just beginning to get fragrant—about 4–5 minutes. Watch the nuts closely and stir constantly toward the end of the toasting process, as they can burn easily!
Nutrition Information
Show Details
Serving
2rolls
Calories
297kcal
(15%)
Carbohydrates
46g
(15%)
Protein
11g
(22%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Sodium
340mg
(14%)
Potassium
809mg
(23%)
Fiber
12g
(48%)
Sugar
15g
(30%)
Vitamin A
246IU
(5%)
Vitamin C
86mg
(96%)
Calcium
122mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Serving | 2rolls | |
| Calories | 297kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 340mg | 14% |
| Potassium | 809mg | 17% |
| Fiber | 12g | 48% |
| Sugar | 15g | 30% |
| Vitamin A | 246IU | 5% |
| Vitamin C | 86mg | 96% |
| Calcium | 122mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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