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Recipe Category: Dinner
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Bean-Stuffed Cabbage Rolls Recipe
Ingredients
- Serving Size : 6
- 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
Method
- 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 F
- 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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