Pinto Bean and Rice Stuffed Cabbage Rolls

These delicious cabbage rolls are filled with a flavorful mixture of pinto beans, rice, and spices, then baked in a tangy tomato sauce.

Ingredients - Serves 6

Preheat the oven to 375°F (190°C).
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.
In a large bowl, combine the pinto beans, cooked rice, chopped onion, minced garlic, cumin, paprika, salt, and pepper. Mix well to combine.
Carefully separate the cabbage leaves and place a spoonful of the bean and rice mixture onto each leaf. Roll up the leaves, tucking in the sides as you go.
In a baking dish, combine the tomato sauce and vegetable broth. Place the stuffed cabbage rolls in the dish, seam side down.
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 cooked through and the sauce is bubbly.
Garnish with fresh parsley before serving. Enjoy!