Bean-Stuffed Cabbage Rolls

1 head cabbage

--SAUCE--
12 ounces tomato sauce
6 ounces tomato paste
1 cup onion -- finely chopped
2 cloves garlic -- crushed
2 teaspoons sugar
1 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon pepper

--FILLING--
1 pound white beans, canned
1 cup onion -- finely chopped
1 cup brown rice, cooked
1 teaspoon oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper

Carefully reomove 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 sacues 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 350 degrees F. 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.


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