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