In large bowl, cover cabbage leaves with boiling water.

Cover; let stand about 10 minutes or until leaves are limp.

Meanwhile, spray 3- to 4-quart slow cooker with cooking spray.

In small bowl, mix coconut milk and preserves.

Spread ½ cup mixture in bottom of slow cooker; set remaining mixture aside.

In medium bowl, mix pasta, beans, onion, raisins, ⅓ cup cashews, curry powder and garlic salt.

Remove cabbage leaves from water; drain.

Place about ⅓ cup pasta mixture at stem end of each leaf.

Roll leaf around pasta mixture, tucking in sides.

Place as many cabbage rolls, seam side down, as will comfortably fit in slow cooker.

Cover with ⅓ cup of the remaining coconut milk mixture.

Repeat with remaining cabbage rolls.

Pour remaining coconut milk mixture over rolls.

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

With spatula, carefully remove cabbage rolls, one at a time, from slow cooker; place on serving platter.

Sprinkle rolls with coconut and additional cashews.