Mushroom Stuffed Cabbage Rolls

8		med cabbage leaves
1  cup		cooked barley
1  cup		cooked brown rice
1  cup		cooked red beans
1/4  cup		onion, chopped
4		cloves garlics
8  ounces		white mushrooms
2  cups		red chard
4  servings		Italian style chopped tomatoes
1  cup		tomato sauce
1  tablespoon		taco seasoning
1  tablespoon		canola oil
2  ounces		soy cheese

Tip: For nutritional information on all the ingredients in Mushroom Stuffed Cabbage Rolls just click on each ingredient name. Then adjust the serving size for any Mushroom Stuffed Cabbage Rolls ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cook rice, beans, and barley separately. Cool.
Saute chopped onion and minced garlic in canola oil. Add chopped chard (or other dark leafy greens) to pan and continue cooking until greens are wilted. Add canned tomatoes and taco seasoning. Continue cooking 15 minutes until all vegetables are soft. Add cooked rice, beans, and barley. Mix well.
Soften cabbage leaves in a large pot of boiling water. Cool.
Spoon vegetable-rice mixture into cabbage leaves and wrap. Place in casserole or baking pan with open side down. Cover with tomato sauce and sprinkle on grated cheese. Bake 25-30 minutes in 350 degree oven or until cheese is melted and bubbly.