Slow Cooker Mushroom-Lentil Stuffed Cabbage Rolls Recipe

Name: Slow Cooker Mushroom-Lentil Stuffed Cabbage Rolls Recipe
Ingredients: 1 head green cabbage, large outermost leaves removed; 1 cup cooked brown lentils (about 1/2 cup uncooked); 1 cup cooked long-grain brown rice (about 1/3 cup uncooked); 1/2 cup diced onion (about 1/4 medium onion); 2 ounces cremini mushrooms, diced (3-4 mushrooms, about 3/4 cup diced); 1/4 cup toasted pine nuts*; 1/4 cup golden raisins; 2 cloves garlic, minced; 2 tablespoons minced fresh dill + more for serving; 1 tablespoon olive oil; 1/2 teaspoon kosher salt; 1 (24-ounce) jar marinara sauce (or 3 cups of your favorite homemade marinara sauce); 1/4 cup water

"These hearty and satisfying Slow Cooker Mushroom-Lentil Stuffed Cabbage Rolls swap in chopped mushrooms and lentils for the meat...."

INGREDIENTS

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1 head green cabbage, large outermost leaves removed

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1 cup cooked brown lentils (about 1/2 cup uncooked)

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1 cup cooked long-grain brown rice (about 1/3 cup uncooked)

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1/2 cup diced onion (about 1/4 medium onion)

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2 ounces cremini mushrooms, diced (3-4 mushrooms, about 3/4 cup diced)

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1/4 cup toasted pine nuts*

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1/4 cup golden raisins

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2 cloves garlic, minced

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2 tablespoons minced fresh dill + more for serving

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1 tablespoon olive oil

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1/2 teaspoon kosher salt

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1 (24-ounce) jar marinara sauce (or 3 cups of your favorite homemade marinara sauce)

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1/4 cup water

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