Beans Stuffed Cabbage Rolls

A vegetarian version of cabbage rolls, that I think meat eaters will enjoy as well. The recipe calls for brown rice and white beans, but use any combination you like.

• Ready In: 1 hr 15 mins
• Yields: 12 cabbage rolls

Ingredients

• 1  head cabbage

• Tomato sauce

• 12  ounces tomato sauce
• 6  ounces tomato paste
• 1  cup onion, finely chopped
• 2  garlic cloves, crushed
• 2  teaspoons sugar
• 1  teaspoon oregano
• 1⁄2 teaspoon basil
• 1⁄4 teaspoon pepper

• Filling

• 1  lb white beans, cooked (or canned)
• 1  cup onion, finely chopped
• 1  cup brown rice, cooked
• 1  teaspoon dried oregano
• 1⁄2 teaspoon dried basil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Remove the 12 largest outside leaves from the cabbage.
2. 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, then drain.
3. In a saucepan combine tomato sauce, tomato paste, onions, garlic, sugar, oregano, basil and pepper.
4. Bring to a boil over medium heat stirring occasionally; cover, reduce heat and simmer 15 minutes.
5. Meanwhile place beans in a large bowl and mash slightly with a fork.
6. Add onion, brown rice, oregano, basil, salt and pepper; mix well.
7. Preheat oven to 350 degrees F.
8. Spread a thin layer of tomato sauce in baking dish.
9. Place even amounts of bean filling in each cabbage leaf.
10. Roll up tightly, beginning at the base and folding in sides as you go.
11. Place cabbage seam side down in baking dish.
12. Spoon sauce evenly over rolls.
13. Cover with aluminum foil and bake 1 hour.