vegan gluten free bean stuffed cabbage rolls

[Guest guest]

Bean-Stuffed Cabbage Rolls

 

Recipe By : Bobbi Hinman in the Meatless Gourmet

Serving Size : 6 Preparation Time :1:45

 

This is a fairly simple recipe that can be used at holiday times--it looks

impressive and is generally well received!

 

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 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 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.

 

Jana

 

Worry is the senseless process

of cluttering up tomorrow's opportunities

with leftover problems from today.