Place the cabbage leaves in a medium sized saucepan. Cover with water and boil for 2 or 3 minutes until slightly softened and pliable.
Remove the leaves from the water and spread them out on a flat surface to drain excess water off them.
In a medium bowl mash the cooked kidney beans into a lumpy paste ( it should not be too smooth).
Add 1/2 cup tomato sauce, onion, rice, black pepper, dill, oregano, parsley, chopped garlic, cayenne, pepper and mix well.
Place about 1/4 cup of the bean/rice mixture on each cabbage leaf.
Fold in the sides of the leaf and roll it up from the bottom to the top, folding the sides over.
Arrange the stuffed leaves in the bottom of a casserole dish.
In a separate bowl combine the diced tomatoes and remaining tomato sauce.
Pour the sauce over the cabbage rolls and cover the casserole dish.
Cook in the oven for 1 1/2 hours until the cabbage rolls are tender.
Let sit for 15 minutes in a warm place, to allow flavor to develop, then serve.
We usually serve this accompanied by another vegetable such as broccoli.
Regular cabbage leaves may be substituted for Napa cabbage leaves.
They may need to be cooked a little longer to make them tender and easy to handle.
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