- 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
Preheat oven to 350 °.
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.
Heat oil over medium heat in a large skillet; sauté mushrooms and onion until tender.
Add rice, beans, carrot, parsley, oregano, salt and pepper; stir gently until well blended.
Prepare a shallow 2-quart baking dish by brushing with vegetable oil.
Spoon mixture onto individual cabbage leaves; roll up and place seam-side down on baking dish.
Cover with foil and bake at 350 ° for 30 minutes.
Heat tomato sauce and Italian herbs in a small saucepan, stirring often to prevent sticking.
Serve cabbage rolls with heated sauce.
SOURCE: The Biblical Nutritionist