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1
Cut the core out of the cabbage.
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2
Fill a large pot half-full with water and bring to a boil.
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3
Put the cabbage with the core-side down into the water.
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4
Boil for a few min, then turn head around so core-side is up.
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5
Start to carefully remove the outer leaves with a pair of tongs.
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6
Try to leave the leaves as whole and undamaged as possible.
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7
The stem of the leaves should be soft sufficient to roll.
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8
Remove about 16-18 leaves and set aside on a plate.
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9
Leave the rest of the cabbage simmering for about 20 min to get the stock for the sauce.
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10
Filling: Soak the bread in the lowfat milk.
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11
Combine soy meat, rice, egg, soaked bread, onion, salt and pepper in a blender and mix well to get a thick paste.
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12
Spread one cabbage leaf out on the table in front of you with the stem end towards you.
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13
Take 1-2 Tbsp.
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14
of the filling and place it on the stem end.
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15
Carefully roll up the cabbage leaf folding in the sides as well.
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16
Put seam facing down in a baking dish.
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17
Roll up all the cabbage leaves this way and place tightly next to each other in the dish.
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18
Set aside.
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19
Sauce: Heat margarine or possibly butter in a heavy saucepan.
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20
Add in onions and saut=82 till golden.
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21
Add in flour and stir continuously till the flour is roasted and a light brown color.
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22
Add in the cabbage stock and the spices and bring to a boil.
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23
Simmer for a few min.
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24
The consistency should be thin.
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25
If needed, add in more stock.
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26
Pour this sauce over the cabbage rolls in the baking dish.
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27
Put in a preheated oven at 300degF.
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28
Bake till the cabbage is tender and golden.
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29
Serve with parslied potatoes and apple sauce.
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30
2 hrs to prepare.
