Ingredients:
8 large cabbage leaves
1 can (14 oz) light unsweetened coconut milk
1⁄2 cup pineapple preserves
1 cup cooked orzo pasta
1 medium onion, chopped (1⁄2 cup)
1⁄3 cup raisins
1⁄3 cup cashew pieces
2 teaspoons curry powder
1⁄2 teaspoon garlic salt
1 can (15 oz) black beans, drained, rinsed Flaked coconut, if desired
Additional cashew pieces, if desired

Method:
1 In large bowl, cover cabbage leaves with boiling water. Cover bowl; let stand about 10 minutes or until leaves are limp. Remove leaves from water; drain.

2 Spray 3- to 4-quart slow cooker with cooking spray. In small bowl, mix coconut milk and preserves. Spread 1⁄2 cup in bottom of cooker.

3 In medium bowl, mix pasta, onion, raisins, 1⁄3 cup cashew pieces, curry powder, garlic salt and beans. Place about 1⁄3 cup pasta mixture at stem end of each leaf.
4 Roll leaf around pasta mixture, tucking in sides. Place as many cabbage rolls that will comfortably fit, seam sides down, in cooker. Cover with 1⁄3 cup of the coconut milk mixture. Repeat with remaining cabbage rolls. Pour remaining coconut mixture over rolls.

5 Cover; cook on Low heat setting 7 to 9 hours (or on High heat setting 3 hours 30 minutes to 4 hours 30 minutes).

6 With spatula, carefully remove cabbage rolls, one at a time, from cooker; place on serving platter. Sprinkle rolls with flaked coconut and additional cashew pieces.

Notes and Tips:
Try macadamia nuts in place of the cashews for a new twist on this tropical dish.

tropical stuffed cabbage rolls recipe