Ingredients:
· 1 head of Cabbage
· 1 Cup uncooked brown rice (to make 2 cups cooked)
· 1 cup vegetable stock
· 3 large tomatoes diced (with juice)
· 2 can tomato sauce
· 1 large onion, chopped
· 1/2 carrot, finely chopped
· 1/2 red bell pepper, chopped
· diced 3 cloves garlic, minced
· Textured vegetable protein such as tofu or vegetarian meat substitute, chopped (optional)
· ½ cup peas
· hot sauce to taste
Directions:
1. Preheat oven to 350 degrees
2. Place 1 cup brown rice and 1 cup vegetable stock in pot on medium high heat
3. Bring to boil
4. Lower heat and simmer for about 40 minutes (until tender)
5. Place cabbage in pot with just enough water to cover
6. Bring to boil, then simmer 15 minutes
7. In a skillet over medium heat sauté onion, garlic, peppers, and carrots
8. Add tomatoes, tomato juice, rice, peas, hot sauce, and tofu
9. Continue cooking stirring often until heated through, about 5-10 minutes
10. On individual cabbage leaves place about 2 TBS skillet mixture each
11. Roll tightly and seal with toothpick
12. Arrange in casserole dish
13. Pour tomato sauce over rolls
14. Cover and bake 35 minutes