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1
Cook rice in boiling water until half way done.
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2
In a small bowl, combine cooked rice, Gimme Lean Soy sausage, egg replacer (see recipe below to make your own) and onion, salt and pepper to taste.
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3
(Note: dont taste it as it is raw I just add a pinch or two of both).
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4
Set aside.
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5
Cut whole leaves of cabbage off of the stalk.
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6
Put cabbage leaves in boiling water for 5 minutes or until bright green and easily folded.
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7
Drain.
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8
While the leaves are still warm, take about 1/4 to 1/2 cup of mixture and put it inside of cabbage leaf.
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9
Next, roll the leaf, tucking the sides of the cabbage in.
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10
Put flap side down in a 3 quart sauce pan.
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11
Stuff green pepper pieces and leftover cabbage into your pan as well.
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12
According to my aunt, the green pepper adds flavor and is important but leave out if you do not like green peppers.
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13
Continue stuffing cabbage leaves until all of the rice mixture is used up.
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14
Cover the rolls with tomato sauce and vegan worcestershire sauce (see recipe below).
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15
Cover and bring to a boil.
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16
Simmer 45 minutes to an hour.
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17
Serve.
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18
Egg Replacer (you can buy this or make it) 1 Tablespoon flax seeds plus 3 Tablespoons water replaces one egg.
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19
Finely grind 1 tablespoon whole flaxseeds in a blender or coffee grinder or use 2 and 1/2 Tablespoons of pre-ground flax seeds.
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20
Transfer to a bowl and beat in 3 Tablespoons of water using a whisk or fork.
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21
It will become very gooey and gelatinous, much like an egg white.
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22
Vegan Worcestershire Sauce 1.
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23
Place apple cider, soy sauce, water, brown sugar, ground ginger, dry mustard, onion powder, garlic powder, cinnamon and pepper in a medium saucepan and stir thoroughly.
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24
Bring to a boil, stirring constantly.
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25
Simmer 1 minute.
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26
Cool.
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27
2.
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28
Store in refrigerator.
