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Slow Cooker Tropical Stuffed Cabbage Rolls
Sweet pineapple preserves and rich coconut milk transform ordinary cabbage rolls into an entirely new experience. You'll stuff tender leaves with a hearty blend of orzo, black beans, raisins, and crunchy cashews, all warmed up with a dash of curry powder. Once assembled, the slow cooker does the heavy lifting, simmering everything until the flavors meld beautifully. It's a fantastic hands-off vegetarian main that brings something delightfully different to the table.
Equipment
- Slow Cooker
Ingredients
- 8 large cabbage leaves
- 1 can (14 oz) reduced-fat (lite) unsweetened coconut milk (not cream of coconut)
- ½ cup pineapple preserves
- 1 cup cooked orzo or rosamarina pasta
- 1 can (15 oz) black beans, drained, rinsed
- 1 medium onion, chopped (½ cup)
- ⅓ cup raisins
- ⅓ cup cashew pieces
- 2 teaspoons curry powder
- ½ teaspoon garlic salt
Instructions
- 1Place the cabbage leaves in a large bowl and cover them with boiling water. Put a lid on the bowl and let the leaves soak for about 10 minutes until they're soft. This makes them pliable enough to roll without tearing.
- 2Coat a 3- to 4-quart slow cooker with cooking spray. Stir the coconut milk and pineapple preserves together in a small bowl, then pour a half cup of this mixture into the bottom of the slow cooker.
- 3In a separate bowl, combine the cooked pasta, black beans, chopped onion, raisins, one-third cup of cashews, curry powder, and garlic salt.
- 4Drain the water from the cabbage leaves. Scoop about one-third cup of the pasta filling onto the stem end of a leaf, fold the sides inward, and roll it up tightly. Place the roll seam side down in the slow cooker so it doesn't unroll during cooking.
- 5Repeat this process with the remaining leaves and filling, layering them as needed. Pour one-third cup of the coconut milk sauce over the first layer, and pour the rest over the top.
- 6Place the lid on the slow cooker and cook on Low for 7 to 9 hours, or on High for 3 hours 30 minutes to 4 hours 30 minutes.
- 7Lift the cooked cabbage rolls out of the slow cooker carefully using a spatula and arrange them on a platter. Top the warm rolls with flaked coconut and extra cashews before serving.
Notes
- Swap: Use macadamia nuts in place of the cashews for an even richer tropical flavor.
- Garnish: Top the finished rolls with toasted flaked coconut and extra chopped nuts right before serving.
- Storage: Keep leftover cabbage rolls in an airtight container in the fridge for up to 4 days.