Tropical Stuffed Cabbage Rolls

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

1. 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 are soft.
2. 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. In a separate bowl, combine the cooked pasta, black beans, chopped onion, raisins, one-third cup of cashews, curry powder, and garlic salt.
3. 3Drain 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. Repeat 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.
4. 4Place 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.
5. 5Lift the cooked cabbage rolls out of the slow cooker carefully using a spatula and arrange them on a platter. Top the rolls with flaked coconut and extra cashews.
6. 6Substitute macadamia nuts for the cashews if you prefer a different flavor profile.
7. 7Serve the tropical stuffed cabbage rolls warm.

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