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Pecan Rice Cabbage Packets
1 medium onion, chopped
1/4 cup long-grain white or brown rice
1/4 cup snipped fresh parsley
1/4 cup finely chopped pecans
1/4 cup currants
1 can 6 ounces tomato paste
1/2 teaspoon sugar
1/4 teaspoon ground allspice
1/4 teaspoon paprika
4 large green cabbage leaves
1 cup fat-free chicken broth
1 cup water
Mix together the onions, rice, parsley, pecans, currants, tomato paste, sugar, all spice and paprika for the filling. Remove the tough rib from each cabbage leaf. Divide the filling among the leaves, placing some in the center of each. Fold in the leaf edges and fasten each packet together with the string. Place the packets in a slow cooker. Combine the chicken broth and water; pour it over the cabbage packets. Cover and cook on HIGH for 4-6 hours.
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