• 1head of cabbage
  • 1pepper, diced
  • 1/2cupuncooked brown rice
  • 2cloves garlic, minced
  • 1small onion, diced
  • 1can (15 oz.) of the beans of your choice, drained and rinsed
  • 1can (15 oz.) of tomato sauce
  • 2Tbspfreshly squeezed lemon juice
  1. Cook the rice according to package directions. (FILLING)
  2. Saute onion, garlic, and peppers on medium heat until cooked through. (FILLING)
  3. Add beans and stir until heated. (FILLING)
  4. Add cooked rice and stir until heated through. (FILLING)
  5. Remove the core of the cabbage by cutting deeply around its base with a paring knife. Discard core. (CABBAGE)
  6. Bring 2 to 3 inches of water to a boil in a deep pot. Place the entire cabbage in the water, cover, and boil 7-10 minutes. Remove the cabbage from the water and cool under cold water. (CABBAGE)
  7. Peel off 6-8 whole leaves from the cabbage. (CABBAGE)
  8. With a knife, cut off the thickest part of the cabbage stem at the base of each leaf, so that they are similar in thickness to the rest of the leaf. (CABBAGE)
  9. Mix tomato sauce and lemon juice together. (SAUCE AND STUFFING)
  10. Place ~1/4 to 1/2 cup of rice mixture, depending on how big each leaf is, in the center of each leaf. (SAUCE AND STUFFING)
  11. Fold the right and left edges of the leaf in towards the center, then roll the leaf forward, tucking in the sides until reaching the far end of the leaf. (SAUCE AND STUFFING)
  12. Pour the sauce over the top of each cabbage roll and cover. (SAUCE AND STUFFING)
  13. Bake at 350 degrees F for ~40-45 minutes, or until tender. (SAUCE AND STUFFING)
The Healthy Apron, Eden Foods
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