Bean-Stuffed Cabbage Rolls
Recipe By : Bobbi Hinman in the Meatless Gourmet
Submitted by: Courtney
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.
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