Bean-Stuffed Cabbage Rolls

* Exported from MasterCook *

BEAN-STUFFED CABBAGE ROLLS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SAUCE:
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
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. 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.
Sources:
Retrieved from: Jewish Food Recipe Archives
http://www.eskimo.com/%7Ejefffree/recipes/
Posted by: Annice Grinberg (VSANNICE@WEIZMANN.WEIZMANN.AC.IL)
Recipe By : Bobbi Hinman in the Meatless Gormet Serving
Size : 6
Preparation Time :1:45


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