an old favorite recipe - bean stuffed cabbage rolls

[Guest guest]

Bean Stuffed Cabbage Rolls

 

From " The Meatless Gourmet " by Bobbie Hinman

 

 

 

1 medium head of cabbage

 

 

 

Sauce:

 

 

 

1 12-oz can tomato sauce

 

1 6-oz can tomato paste

 

1 cup finely chopped onion

 

2 cloves garlic, crushed

 

2 tsp sugar

 

1 tsp dried basil

 

1/4 tsp pepper

 

 

 

Filling:

 

 

 

1-pound can white beans (cannellini or Great Northern beans), rinsed and

drained (or 2 cups of cooked beans)

 

1 cup finely chopped onion

 

1 cup cooked brown rice

 

1 tsp dried oregano

 

1/2 tsp dried basil

 

1/4 tsp salt

 

1/4 tsp pepper

 

 

 

Preheat oven to 350 degrees.

 

 

 

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 sauce 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 filing ingredients and mix well.

 

 

 

Lightly oil a 9 x 13 inch baking pan.

 

 

 

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 seam-side down in prepared pan. Spoon sauce evenly over rolls.

 

Cover tightly and bake 1 hour.

 

 

 

 

 

 

 

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from Maida

 

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[Guest guest]

Lovely, Maida I've put this one in the Files just now!

 

Thanks. Hugs.

 

Pat