Recipe - Bean-Stuffed Cabbage Rolls

1 Head cabbage
SAUCE
12 ounce Tomato sauce
6 ounce Tomato paste
1 cup Onion finely chopped
2 Cloves garlic crushed
2 teaspoon Sugar
1 teaspoon Oregano
One half teaspoon Basil
One fourth teaspoon Pepper
FILLING
1 pound White beans, canned
1 cup Onion finely chopped
1 cup Brown rice, cooked
1 teaspoon Oregano
One half teaspoon Dried basil
One fourth teaspoon Salt
One fourth 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 mediumlow, 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 13inch
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