CABBAGE ROLLS

12 large young cabbage leaves, 2T olive oil, 2 cups mushrooms sliced, 1 cup chopped onion, 1 cup cooked brown rice, 1 can small white beans drained (about 1 1/2 cups), 1 cup grated carrots, 2T chopped parsley, 1t crushed dried oregano, salt and black pepper to taste, 1t curry powder. two cups tomato sauce mixed with Italian herbs -Bring water to boil in a large pot. -Let the cabbage leafs boil for two minutes. Drain and cool. -Saute the mushrooms and onions stir in the curry powder let it cook together for about a minute. -Add the rest of the ingredients together and stir through. Keep the two cups of tomato sauce separate though. -Prepare a shallow baking dish. Spoon the mixture into each leave and roll up. Make sure the seem lays to the bottom when packing them tight in the oven dish. -Pour the two cups of tomato sauce over. -Cover with foil and bake at 180dC for 30 minutes.