| 1. |
Cook brown rice according to package directions. |
| 2. |
Remove 8 outer cabbage leaves for rolls and blanch in boiling water and set aside. |
| 3. |
Chop or shred the remaining cabbage and put in bottom of crock pot. Chop vegetables while rice is cooking. |
| 4. |
When rice is finished, combine beans, rice, carrots, celery, chopped onion, garlic and 1/2 cup of marinara sauce. Add salt, pepper and basil to taste. |
| 5. |
Divide the mixture and place into 8 cabbage leaves, creating 8 rolls. Put any leftover mixture on top of the shredded cabbage. |
| 6. |
Mix remaining 3 cups marinara with raisins, lemon juice and brown sugar. |
| 7. |
Pour 1/2 of mixture over shredded cabbage in pot. Put rolls in pot, then pour remaining sauce over rolls. |
| 8. |
Cover and cook 4 hours on low heat. |
