Vegetarian Stuffed Cabbage Rolls.

By polishgirl

Ingredients

• Vegetarian Stuffed Cabbage Rolls
• Makes 6-8 cabbage leaves
• Courtesy of my Mom
• 1/2 c. uncooked brown rice
• 1 head of cabbage
• 1/2 red pepper, diced (organic please!)
• 1/2 yellow pepper, diced (organic please!)
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 (15 oz) can of beans of your choice (Navy beans, kidney beans, black beans, etc), drained and rinsed
• 1 (15 oz) can tomato sauce
• 2 T freshly squeezed lemon juice
• 1 tsp sugar (optional…we omitted)

Details

Servings 6
Adapted from thehealthyapron.com

Preparation

Step 1

Makes 6-8 cabbage leaves

Directions:

For the filling, cook the rice according to package directions. Saute onion, garlic, and peppers on medium heat until cooked through. Add beans and stir until heated. Add cooked rice and stir until heated through. Simple and easy!

For the cabbage, bring a pot of water to a boil and core the cabbage. Place cabbage in pot of boiling water in order to keep loosening the leaves for easy stuffing.

For the sauce, mix tomato sauce and lemon together (no heat is necessary) and pour over each stuffed cabbage. Make a little extra sauce so you will have some at the bottom to pour over your filling!

Fill each cabbage leaf with ~1/2 cup of rice mixture (depending on how big each leaf is) and place seam side down in to an 8 x 8″ baking dish. Pour sauce over top of each cabbage roll and cover. Bake at 350 degrees for ~40-45 minutes.