Remove the core of the cabbage by cutting deeply around the base of the cabbage with a paring knife and discard. Bring 2 to 3 inches of water to a boil in a deep pot. Place the entire cabbage in the water, cover and boil 7 to 10 minutes. Remove the cabbage from the water and cool under cold water. Peel off 12 whole leaves from the cabbage. With a paring knife or vegetable peeler shave off the thickest part of the cabbage stem at the base of each leaf, so that they are similar in thickness to the rest of the leaf or cut and remove the thick section. Set aside.
Sauté the onions in the oil for 2 to 3 minutes and place in a mixing bowl with the rice and beans. Mix thoroughly. Take about 1/4 to 1/3 cup of the rice filling and place it in the center of a cabbage leaf. Fold the right and left edges of the leaf in toward the center, then roll the leaf forward, tucking in the sides until reaching the far end of the leaf. Repeat until all leaves are stuffed.
Place the stuffed cabbage in a 6 - 8 quart heavy pot. Mix the crushed tomatoes, water and sea salt together and pour over the cabbage. Cover and bring to a boil. Reduce the flame to medium-low and simmer about 45 minutes to 1 hour or until tender, occasionally spooning the tomato sauce over the cabbage to keep it moist. When tender, place the stuffed cabbage in a serving dish, pour the tomato sauce over, and serve.
NOTE: This dish can be baked in a 350° F. oven for 1 hour or until tender instead of boiling. Periodically check to make sure it doesn't dry out. More tomato/water can be added if needed.
Yields: 12 cabbage rolls; 2 per person
3g fat (14% calories from fat),