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 black 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 black pepper
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.
For Sauce: Combine all sauce ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat to medium-low, cover, and simmer 15 minutes.
For 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 for 1 hour.
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