Yield: 6 Servings
Measure | Ingredient |
---|---|
1 \N | Head cabbage |
\N \N | SAUCE-- |
12 ounces | Tomato sauce |
6 ounces | Tomato paste |
1 cup | Onion -- finely chopped |
2 \N | Cloves garlic -- crushed |
2 teaspoons | Sugar |
1 teaspoon | Oregano |
½ teaspoon | Basil |
¼ teaspoon | Pepper |
\N \N | FILLING-- |
1 pounds | White beans, canned |
1 cup | Onion -- finely chopped |
1 cup | Brown rice, cooked |
1 teaspoon | Oregano |
½ teaspoon | Dried basil |
¼ teaspoon | Salt |
¼ teaspoon | Pepper |
Carefully reomove 12 large outside leaves from the cabbage. Place leaves in a large pot of boiling water and boil 5 minutes. Remove leaves from water, place in a colander, and run under cold water for a few minutes.
Drain.
To prepare sauce: combine all sacues ingredients in a small saucepan.
Bring to a boil over medium heat. Reduce heat to medium-low, cover, and simmer 15 minutes.
To prepare filling: place beans in a large bowl. Mash slightly with a fork or potato masher. Add remaining filling ingredients and mix well.
To assemble: preheat oven to 350 degreesF. Lightly oil a 9 x 13-inch baking pan or spray with nonstick cooking spray. Divide filling evenly and place each portion near the base of a cabbage leaf. Roll leaves up tightly, folding in the sides as you roll. Place rolls stem side down in prepared pan. Spoon sauce evenly over rolls. Cover Tightly and bake 1 hour.
Recipe By : Bobbi Hinman in the Meatless Gormet File