Vegetarian Stuffed Cabbage Rolls

Ingredients:

1/2 cup uncooked brown rice

1 head of green cabbage

Red bell pepper, diced

Yellow bell pepper, diced

2 cloves garlic, minced

1 small onion, diced

1, 15 ounce can of beans of your choice, rinsed and drained (I used black beans)

1, 15 oz can tomato sauce, preferably low sodium

2 Tbsp lemon juice

Directions:

For the filling, cook rice according to package directions.  Saute onion, peppers, and garlic in a skillet over medium heat until cooked through.  Add beans, stir until heated through.  Add cooked rice and stir until heated through.  

For the cabbage, peel away leaves as much as possible.  Heat a large pot of water to a boil.  Place cabbage leaves in the boiling water for a short time (probably only 2-3 minutes) just to get the leaves tender and pliable, not wilted.  Fill each cabbage leaf with ~1/2 cup of the bean and rice mixture.  Roll and place seam side down in a 13x9-inch baking dish coated with cooking spray.  

For the sauce, mix the tomato sauce and lemon juice together.  Pour over the top of each cabbage roll and cover dish with aluminum foil.  Bake at 350 degrees for ~40-45 minutes.

Recipe taken from: http://thehealthyapron.com/2011/10/05/stuffed-cabbage-rolls/