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."
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Ready In:
1hr 15mins
12 cabbage rolls




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

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