Pinto Bean and Rice Stuffed Cabbage Rolls

Ingredients

• Cabbage (1 large head)
• Pinto beans (1 can (15 oz), drained and rinsed)
• Cooked rice (1 cup)
• Onion (1 medium, chopped)
• Garlic (3 cloves, minced)
• Cumin (1 teaspoon)
• Paprika (1 teaspoon)
• Salt (1 teaspoon, to taste)
• Black pepper (1/2 teaspoon, to taste)
• Fresh parsley (1/4 cup, chopped (for garnish))
• Tomato sauce (2 cups)
• Vegetable broth (1 cup)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of water to a boil. Carefully remove the core from the cabbage head and place it in the boiling water. Cook for 5-7 minutes, or until the outer leaves are tender. Remove the cabbage from the water and let it cool slightly.
3. In a large mixing bowl, combine the pinto beans, cooked rice, chopped onion, minced garlic, cumin, paprika, salt, and pepper. Mix well to create a hearty filling.
4. Carefully separate the cabbage leaves. Take a spoonful of the bean and rice mixture and place it onto each leaf. Roll up the leaves, tucking in the sides to secure the filling.
5. In a baking dish, combine the tomato sauce and vegetable broth, mixing well. Place the stuffed cabbage rolls seam side down in the dish.
6. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the cabbage rolls are tender and the sauce is bubbly.
7. Garnish with fresh parsley before serving. Enjoy!