Slow Cooker Tropical Stuffed Cabbage Rolls Recipes

Steps:

• In large bowl, cover cabbage leaves with boiling water. Cover; let stand about 10 minutes or until leaves are limp. Remove leaves from water; drain.
• Spray 3- to 4-quart slow cooker with cooking spray. In small bowl, mix coconut milk and preserves. Spread 1/2 cup of the mixture in bottom of slow cooker.
• In medium bowl, mix pasta, onion, raisins, 1/3 cup cashews, curry powder, garlic salt and beans. Place about 1/3 cup rice mixture at stem end of each leaf. Roll leaf around rice mixture, tucking in sides. Place as many cabbage rolls, seam sides down, that will comfortably fit in slow cooker. Cover with 1/3 cup of the coconut milk mixture. Repeat with remaining cabbage rolls. Pour remaining coconut mixture over rolls.
• Cover; cook on Low heat setting 7 to 9 hours (or on High heat setting 3 hours 30 minutes to 4 hours 30 minutes).
• With spatula, carefully remove cabbage rolls, one at a time, from slow cooker; place on serving platter. Sprinkle rolls with coconut and additional cashews.

Steps:

• Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside., In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well. , Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired., Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired.