Recipe from vegweb.com
1 large head green cabbage
1 package (1-lb equivalent) burger-style crumbles - I used 3 individual packages of Boca ground beef style
1 cup uncooked regular rice (white or brown) - I used brown
32 oz. can of tomato sauce - I had 2 1/2 24 oz jars open, I used whatever was left
1 1/2 cups water - I even forgot to measure this, hopefully they won't be soggy!
salt and pepper (to taste)
3 tablespoons olive/vegetable oil
In a large (soup) pot/dutch oven of water, cook the cabbage head uncovered on high until boiling. After boiling, lower heat and simmer cabbage for 15 minutes (covered or uncovered). Then let cabbage cool.
In a large bowl, microwave (for about 1 minute) thaw crumbles. Then add the olive oil; rice; and salt and pepper (to taste).
Cut bottom stem portion off of cabbage and separate cabbage leaves. Fill each leaf with about an ice-cream scoop full of crumble mixture. Then roll closed.
Place a layer of tomato sauce on bottom of pot that cabbage was cooked in. Then place cabbage rolls on top of one another in pot. Pour remainder of tomato sauce and water over cabbage rolls. Cover and simmer for about 45 minutes--or until rice is tender.
Says it serves 4, mine will probably serve 6-10 as appetizer