Ingredients
- 12 large cabbage leaves regular or Napa
- 2 tablespoons olive oil
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 pound mushrooms sliced
- 1 cup chopped onion
- 1 cup cooked brown rice
- 2 cups white beans
- 1 cup shredded carrot
- 2 tablespoons chopped parsley
- 1 teaspoon crushed oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces tomato sauce
- 1 teaspoon Italian herbs
Instructions
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Preheat oven to 350 °.
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Bring a large pot of water to boil; cook cabbage leaves, a few at a time for about 2 minutes or until softened. Drain and cool.
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Heat oil over medium heat in a large skillet; sauté mushrooms and onion until tender.
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Add rice, beans, carrot, parsley, oregano, salt and pepper; stir gently until well blended.
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Prepare a shallow 2-quart baking dish by brushing with vegetable oil.
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Spoon mixture onto individual cabbage leaves; roll up and place seam-side down on baking dish.
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Cover with foil and bake at 350 ° for 30 minutes.
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Heat tomato sauce and Italian herbs in a small saucepan, stirring often to prevent sticking.
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Serve cabbage rolls with heated sauce.
SOURCE: The Biblical Nutritionist
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