Vegetarian Sweet and Sour Cabbage Rolls

1. Bring a large pot of lightly salted water to a boil.

2. While water is coming to a boil, remove 8 outer leaves from the head of cabbage. Shred remaining cabbage. Place 4 cups shredded cabbage in the bottom of a 3 1/2- to 6-quart slow cooker. Reserve any extra cabbage for another use.

3. Cook the outer cabbage leaves in the boiling water until just limp, 4 to 5 minutes. Drain. Trim the thick rib in the center of each leaf; set aside.

4. Combine beans, rice, 1/2 cup spaghetti sauce, carrots, celery, onion, and garlic in a medium bowl. Divide bean mixture evenly among cooled cabbage leaves, using about 1/3 cup mixture per leaf. Fold the sides of each leaf over the filling and roll up.

5. Combine remaining spaghetti sauce, raisins, lemon juice, and brown sugar in a bowl.

6. Pour 1/2 of the sauce over the cabbage in the slow cooker; stir to mix. Place cabbage rolls on top and pour remaining sauce over the rolls.

7. Cover and cook on Low for 7 to 9 hours or on High for 3 to 4 hours.

Cook's Note:

You can use black beans for kidney beans, if preferred.