Instructions: Remove 8 large outer leaves from the head of cabbage. In a large saucepan of boiling water, cook cabbage leaves about 4 to 5 minutes or just until limp. Drain cabbage leaves. Trim the thick rib in the center of each leaf. Set leaves aside. Shred 4 cups of remaining cabbage and place shredded cabbage in a 3 1/2 or 4-quart crockpot.

In a medium bowl, combine beans, cooked rice, celery, onion, garlic, and 1/2 cup of the marinara or spaghetti sauce. Divide the bean mixture evenly among the 8 cabbage leaves, using about 1/3 cup per leaf. Fold the sides of each leaf over the filling and roll up.

Combine the remaining marinara sauce, raisins, lemon juice, and brown sugar. Pour about half of the sauce mixture over the shredded cabbage in crockpot. Stir to mix. Place cabbage rolls on top of shredded cabbage. Top with remaining sauce.

Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. Carefully remove the cooked cabbage rolls. Serve with shredded cabbage.

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