Instructions: For variety try different types of beans, such as pinto, kidney or black beans.

Remove core from cabbage. Cover Cabbage with warm water; let stand about 10 minutes or until leaves loosen slightly. Remove 12 cabbage leaves.

Cover leaves with boiling water. Cover and let stand about 10 minutes or until leaves are limp; drain.

Heat oven to 350F. Heat margarine in 2-quart nonstick saucepan over medium heat. Cook onion, 2 teaspoons chopped fresh sage, the cumin and garlic about 3 minutes, stirring frequently, until onion is softened. Stir in shredded cabbage, carrot and beans.

Place scant 1/4 cup bean mixture at stem end of cabbage leaf. Roll leaf around bean mixture, tucking in sides. Place cabbage rolls, seam sides down, in ungreased rectangular baking dish, 13 x 9 x 2 inches. Pour broth over rolls. Cover and bake 30 to 35 minutes or until rolls are hot.

Remove cabbage rolls with slotted spoon; keep warm. Drain liquid from baking dish, reserving 1/2 cup. Gradually stir milk into cornstarch in saucepan until smooth; stir in reserved liquid, 1 teaspoon chopped fresh sage and the salt. Heat to boiling over medium heat, stirring constantly.

Boil and stir I minute. Serve sauce over cabbage rolls; sprinkle each serving with 1 table spoon cheese. 6 servings

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