Directions

• Add water to chicken broth to make 2 ½ cups liquid. Pour liquid into a medium sized pan, add rice, and stir. Simmer until rice is cooked, 45 to 50 minutes.
• Remove and discard any discolored leaves from the outside of the head of cabbage.
• Put 1 inch of water in a covered steamer or large saucepan and heat to a simmer. Put cabbage in pot, cover and steam a few minutes until outside leaves are wilted and can be easily removed.
• Remove cabbage from pot and set the head on a plate to catch water as leaves are removed. Peel leaves off, using a knife to cut leaves away from the center stem. Store the leaves in a bowl.
• Return head to pot. Repeat until 20 to 25 leaves are separated. Add boiling water to pot if needed to maintain steam.
• Return all leaves to the steaming pot and steam 5 to 10 minutes, until tender and wilted. Remove from water and set aside to cool.
• In a large mixing bowl, combine black beans, carrots, corn, raisins, walnuts, jalapeño sauce, and cooked brown rice. Taste and add more jalapeño sauce if desired.
• Mix tomato sauce ingredients in a medium sized bowl; set aside.
• If the spine on the largest cabbage leaves is too heavy to roll, trim the outer edge, being careful not to cut a hole through the leaf.
• Starting with the largest leaves, place ½ cup bean and rice mixture in the center of a cabbage leaf. Roll up to close. The leaf should easily overlap.
• Turn each roll upside down tucking the ends under. Set rolls in a single layer in a 9 x 13-inch pan. Repeat until filling is used up. Decrease the amount of filling as the leaves get smaller so that filling will be fully covered by cabbage leaf. If another pan is needed to hold all the rolls, use a loaf pan or other small baking pan.
• Pour tomato sauce mixture over the cabbage rolls; lightly salt rolls. Cover tightly with foil. Bake at 350° F for 60 to 75 minutes, until cabbage is very tender. Serve hot as a vegetarian main dish or as a side dish with pork.