Stuffed with beans and sauerkraut

To prepare this dish, based on 4 servings, we need: not a large head of cabbage 1 kg, 3 Cup vegetable or olive oil, a Cup of beans, 3 onions, 4 tablespoons of rice, thyme, salt, red pepper, Markov

Pour the beans with cold water, preferably overnight. Drain, cover with fresh and cook the beans, adding 3-4 tablespoons of olive oil. Finely chopped onions and parsley thyme to spassirovat with butter, add the prepared beans, rice, salt. From cabbage to separate large, strong leaves and pour over boiling water, and the rest of the cabbage finely chopped. Received the stuffing, wrap in cabbage leaves. Coarsely grate the carrots. A deep bowl to coat with oil and lay a layer of finely chopped cabbage, upon him be laid firmly stuffed, top to fall asleep carrots, add cabbage juice and water, which was boiled beans. Cook in the oven at medium heat until the water evaporates. Before serving, pour the hot oil, and sprinkle with red pepper.