Bean-stuffed cabbage rolls

 
                         Bean-Stuffed Cabbage Rolls
 
 Recipe By     : Bobbi Hinman in the Meatless Gormet
 Serving Size  : 6    Preparation Time :1:45
 Categories    : Grains And Beans                 Main Dishes
                 Family Approved
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 reomove 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 sacues 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 degreesF.  
 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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