Bean-stuffed cabbage rolls
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head cabbage | |
| SAUCE-- | ||
| 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 |
| 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 |
Directions
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