Thursday, February 8, 2007
Bean-Stuffed Cabbage Rolls
Ingredient -- Preparation Method - - - --------- ------------ -------------------------------- 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 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. -------------------- |
