| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Main, Dishes | 6 | Servings | |
INGREDIENTS
| 1 | Head cabbage | |
| SAUCE– | ||
| 12 | oz | Tomato sauce |
| 6 | oz | Tomato paste |
| 1 | c | Onion — finely chopped |
| 2 | Cloves garlic — crushed | |
| 2 | ts | Sugar |
| 1 | ts | Oregano |
| 1/2 | ts | Basil |
| 1/4 | ts | Pepper |
| FILLING– | ||
| 1 | lb | White beans, canned |
| 1 | c | Onion — finely chopped |
| 1 | c | Brown rice, cooked |
| 1 | ts | Oregano |
| 1/2 | ts | Dried basil |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
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. Recipe By : Bobbi Hinman in the Meatless Gormet File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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