Stuffed Cabbage Rolls

Ingredients:

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