Black bean and cabbage rolls
From Lori, Yorkville CSAThis recipe uses canned beans and takes less time to prepare than most stuffed cabbage recipes. If the cabbage leaves are too stiff to fold, put them in a bowl with a tablespoon of water and microwave for 45 seconds.
Ingredients
- 2 TBS oil
- 1 small onion
- 1 small head cabbage
- Additional vegetables shredded or cut into small dice, if desired
- 1 15- oz can black beans drained
- Salt and pepper to taste
- 2 cups tomato sauce homemade or canned
Instructions
- Preheat oven to 375 F. Meanwhile, heat oil in a large skillet. Chop the onion and add to the pan; toss and sauté. Remove 4 large leaves from a head of cabbage; wash and dry. Shred the rest of the cabbage to make 4 cups of shredded cabbage and add them to the pan; add other vegetables if you like. Toss with the onions until all are softened. Add the black beans to the pan and toss until well-mixed. Season with salt, pepper, and your favorite spices.
- Lay the reserved cabbage leaves out, divide the bean mixture among them and roll up. Tuck in the ends.
- Pour half of the tomato sauce into a small baking dish. Arrange the cabbage rolls close together over the sauce, seam-side down. Pour the rest of the sauce over the rolls. Bake for 15 minutes. Serve hot.
Notes
Variation: Mix ¼ cup grated shredded parmesan or mozzarella cheese into the bean mixture.