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Contributed by:
Paula D.

• 1 large head cabbage
• 1 cup cooked rice
• 1 tablespoon oil
• 3 medium onions, chopped
• 5 cloves garlic, finely minced, reserve 2 cloves for sauce
• 18 ounces recipe ready soy crumbles
• 1/4 teaspoon cayenne pepper

Sauce:

• 1 {14.5 ounce} can diced tomatoes
• 1 {16 ounce} can tomato sauce
• 2 teaspoons Italian seasoning
• Black pepper
• Salt
• 1 tablespoon good olive oil

Directions:

• Core cabbage and boil whole 15 to 20 minutes, or until tender. Drain in colander, rinse to cool, drain well upside down.

• In a skillet cook onions in oil until wilted and lightly brown. Remove 1 onion to a saucepan for sauce.

• Stir in soy crumbles, garlic, and cayenne pepper. Cook until combined and well heated. Set aside to cool.

• In the saucepan with reserved onion, add garlic, tomatoes, sauce, Italian seasoning, black pepper, and salt. Simmer 10 minutes. Add oil.

• Peel cabbage leaves. Make 8 rolls using soy crumbles.

• Chop remaining cabbage and place in bottom of a sprayed shallow casserole.

• Spoon cooked rice over cabbage. Place rolls on rice. Top with sauce.

• Bake at 350^oF for 30 to 60 minutes depending on weather you chilled the dish before baking.