Vegetarian Polish Cabbage Rolls

1. 1

   Core cabbage, place in pot and cover with water. Bring to a boil. Lower heat to medium and cover with a lid. Cook until slightly softened. Remove cabbage and place in a dish to cool.

2. 2

   Meanwhile, in a large pot, saute onions and garlic in the olive oil until transparent. Add crumbles, rice, spices, egg, and vegetable broth. Mix well.

3. 3

   When cabbage is warm to the touch, peel leaves and place on cutting board. You should have six very large leaves.

4. 4

   Preheat oven to 375u00b0F.

5. 5

   Divide filling mixture into six equal parts.

6. 6

   Fill cabbage leaves and roll. Place filled rolls with folded end down into baking dish.

7. 7

   Combine soup and tomatoes along with tomato juice from can in separate bowl. Add half of soup can worth of water to sauce. Mix well.

8. 8

   Ladle over rolls. Cover rolls in aluminum foil and bake for 45 minutes or until cabbage is easily poked with a fork.

* Per serving · 4 servings · Values may vary.