TANGY CABBAGE ROLLS

Ingredients1 large head green cabbage
1 15 oz can red kidney beans, thoroughly rinsed 
1 cup cooked brown rice
1/2 cup chopped celery
1 medium onion, chopped
1 clove garlic, minced
3 1/2 cups marinara sauce 
3 tbls lemon juice
1 tbls packed brown sugar
Directions

     Remove 8 large outer leaves from head of cabbage.  In a Dutch oven cook cabbage leaves in boiling water until leaves are limp. Drain leaves.  Trim the thick rib in center of each leaf.  Set leaves aside.  Shred 4 cups of the remaining cabbage; place shredded cabbage in a large (approx 6 quart) crock pot.
     In medium bowl combine beans, cooked rice, celery, onion, garlic, and 1/2 cup of the marinara sauce. Divide bean mixture evenly among the 8 cabbage leaves, using about 1/3 cup per leaf. Fold sides of leaf over filling and roll up and pin with toothpick.  Repeat with remaining cabbage rolls
     Combine remaining marinara sauce, lemon juice, and brown sugar. Pour about half of the sauce mixture over shredded cabbage in cooker.  Stir to mix.  Place cabbage rolls atop shredded cabbage. Top with remaining sauce.
     Cover and cook on high-heat setting for 3 1/2 to 4 1/2 hours. Carefully remove the cooked cabbage rolls from crock pot, pull out toothpicks from rolls, and serve with the shredded cabbage.