Beans Stuffed Cabbage Rolls Recipes

STUFFED CABBAGE ROLLS

Steps:

• In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
• In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
• Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
• In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

BEANS STUFFED CABBAGE ROLLS

Steps:

• Remove the 12 largest 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, then drain.
• In a saucepan combine tomato sauce, tomato paste, onions, garlic, sugar, oregano, basil and pepper.
• Bring to a boil over medium heat stirring occasionally; cover, reduce heat and simmer 15 minutes.
• Meanwhile place beans in a large bowl and mash slightly with a fork.
• Add onion, brown rice, oregano, basil, salt and pepper; mix well.
• Preheat oven to 350 degrees F.
• Spread a thin layer of tomato sauce in baking dish.
• Place even amounts of bean filling in each cabbage leaf.
• Roll up tightly, beginning at the base and folding in sides as you go.
• Place cabbage seam side down in baking dish.
• Spoon sauce evenly over rolls.
• Cover with aluminum foil and bake 1 hour.