I really don't make the meat version of cabbage rolls any more for the family, haven't for some years. This is about the same recipe I have for ground meat cabbage rolls, but healthier with beans for protein, and brown instead of white rice.

I often make up a batch on a weekend, then freeze them. It is easy to take out two rolls for the two of us; thaw, and warm them up.

Meatless Cabbage Rolls

Boil a cored cabbage for 15 minutes. We used to boil the cabbage in salted water, but we don't any more in the interests of health.

Combine:

1 14-oz can of drained red or black beans
1 c uncooked brown rice
1 small minced onion
1/4 c chopped green pepper
pepper to taste

tomato juice as needed

1. Mix filling thoroughly.
2. Place some filling on a cabbage leaf, roll up carefully, and secure with toothpicks.
3. Place rolls in a single layer in bottom of large casserole.

Combine:

1 medium sliced onion
2 14-oz cans of whole tomatoes, chopped
1/2 to 1 c brown sugar
2 to 3 tbsp. lemon juice
1/2 tsp allspice
Raisins as desired

Pour this mixture over the cabbage rolls.

Bake 1 and 1/2 hours at 350°. Add tomato juice as needed to keep sauce liquid.