Bean-stuffed cabbage rolls

Yield: 6 Servings

Measure Ingredient
1 Head cabbage
12 ounces Tomato sauce
6 ounces Tomato paste
1 cup Onion -- finely chopped
2 Cloves garlic -- crushed
2 teaspoons Sugar
1 teaspoon Oregano
½ teaspoon Basil
¼ teaspoon Pepper
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.


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

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