Stuffed Cabbage

• 1 large head cabbage
• 1 medium onion, diced
• 1/2 cup cooked brown rice
• 1/2 cup cooked wild rice
• 1 1/2 cups cooked black beans or 1 (15 ounce) can no-salt-added or low-sodium black beans, drained
• 1 cup tomato sauce, no salt added, divided

1. Steam whole cabbage until tender and leaves separate easily. Drain and let cool completely
2. Water saute onion until soft, add cooked rice, black beans and 3 tablespoons tomato sauce. Cook until hot and well mixed.
3. Separate cabbage leaves. Using the largest leaves, put approximately 3 tablespoons of bean/rice mixture into center of the cabbage leaf. Fold closed and place in baking dish seam side down. Repeat with remaining filling.
4. Pour remaining tomato sauce over stuffed cabbage. Bake at 350 for 15 - 20 minutes or until hot.

head cabbage, onion, brown rice, rice, black beans, tomato sauce

Taken from www.epicurious.com/recipes/member/views/stuffed-cabbage-50169463 (may not work)