Bean-Stuffed Cabbage Rolls 2

Serving Size  : 6     Preparation Time : 1:45

Categories    : Vegetarian

Amount        Measure   Ingredient -- Preparation Method
-----------       ----------------------------------------------------------

       1              head  cabbage

      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

       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.