Cooperative Elevator Beans

Bean-Stuffed Cabbage Rolls

Chef: Sharon Ignash - Accounting Department - Pigeon, MI

12 lg. cabbage leaves – cut in half
½ (8 oz.) sliced fresh mushrooms
1 cup chopped onion
3 Tbs. butter
2 cups cooked, rinsed and drain CO-OP ELEVATOR® dry Navy Beans
2 cups (8 oz.) shredded Mozzarella cheese
¼ cup shredded carrots
2 Tbs. parsley
½ tsp. salt
¼ tsp. oregano
1/8 tsp. black pepper
1 can (10 ¾ oz.) tomato soup
1 – 15 oz. can tomato sauce.

Cook cabbage leaves, a couple at a time in boiling water until softened. Drain and cool. Sauté’ mushrooms, onion in butter until tender. Stir in beans, carrots, parsley & seasonings. Remove from heat, add cheese. Spoon onto cabbage leave rolls, place seam side down in pan. Mix tomato soup (do not dilute) and tomato sauce together and pour over rolls. Bake 350 degrees for 30 minutes or can be put in crock pot and cook on high for 3-4 hours.

Serves 6

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