1 head cabbage
sauce
12 oz tomato sauce
6 oz tomato paste
1 cup onion, finely chopped
2 cloves garlic, crushed
2 tsp sugar
1 tsp oregano
1/2 tsp basil
1/4 tsp pepper
filling
1 lb white beans, canned
1 cup onion, finely chopped
1 cup brown rice, cooked
1 tsp oregano
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp pepper


Carefully remove 12 large 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. Drain.
To prepare sauce: combine all sauces ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat to medium-low, cover, and simmer 15 minutes.
To prepare filling: place beans in a large bowl. Mash slightly with a fork or potato masher. Add remaining filling ingredients and mix well.
To assemble: preheat oven to 350F.
Lightly oil a 9 x 13-inch baking pan or spray with nonstick cooking spray. Divide filling evenly and place each portion near the base of a cabbage leaf. Roll leaves up tightly, folding in the sides as you roll. Place rolls stem side down in prepared pan. Spoon sauce evenly over rolls.
Cover Tightly and bake 1 hour.