Bean-Stuffed Cabbage Rolls

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Bean-Stuffed Cabbage Rolls

 

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

1/2 teaspoon basil

1/4 teaspoon pepper

 

--FILLING--

1 pound white beans, canned

1 cup onion -- finely chopped

1 cup brown rice, cooked

1 teaspoon oregano

1/2 teaspoon dried basil

1/4 teaspoon salt

1/4 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 degrees F.

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.

 

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