Bean-Stuffed Cabbage Rolls

Recipe Ingredients

1		Cabbage sauce
12 oz	340g	Tomato sauce
6 oz	170g	Tomato paste
1 cup	62g / 2.2oz	Onion - finely chopped
2		Garlic - crushed
2 teaspoons	10ml	Sugar
1 teaspoon	5ml	Oregano
1/2 teaspoon	2.5ml	Basil
1/4 teaspoon	1.3ml	Pepper filling
1 lb	454g / 16oz	White beans - canned
1 cup	62g / 2.2oz	Onion - finely chopped
1 cup	160g / 5.6oz	Brown rice - cooked
1 teaspoon	5ml	Oregano
1/2 teaspoon	2.5ml	Dried basil
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper

Recipe Instructions

Carefully remove 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 sauces 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 350F.

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.

Source:
Bobbi Hinman in the Meatless Gormet

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