1 head white cabbage or 2 heads green cabbage
3/4 cup uncooked rice
1 1/4 cups textured soy protein
1 1/4 cups veggie broth
4 tablespoons margarine
1 large onion, chopped
3 tablespoons vegan Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon pepper
1/2 teaspoon garlic powder
1 1/2 teaspoons egg substitute powder
2 tablespoons water Sauce:
2 tablespoons margarine
2 tablespoons flour
1 (28 ounce) can chopped tomatoes
1 clove garlic, crushed
1/2 cup veggie chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon sugar
2 tablespoons tomato paste
4 tablespoons fresh parsley, chopped
1. Halve and cut the core out of the cabbages. Boil cabbage in salted water for 10-15 minutes. Remove and drain in a colander or on paper towels and let cool. Cook rice in boiling salted water for 10 minutes or until almost tender. Drain and rinse to remove starch. Leave in a colander to cool and drain.
2. Rehydrate the textured soy protein using the veggie broth. Saute onion in margarine for about 3 minutes, or until slightly softened. Add the textured soy protein and cook for about 3 more minutes. In a large bowl, mix the onion and textured soy protein with rice. Add Worcestershire sauce, soy sauce, pepper and garlic powder. Preheat oven to 375 degrees F.
3. In a separate bowl, combine powdered egg replacer and water, then add to the textured soy protein/rice mixture. Separate the cabbage leaves and place all the leaves out on a clean work surface. Divide the filling evenly among all the leaves. To roll up, fold in the sides around the filling and roll up from the thick end to the thin end.
4. Place all the cabbage rolls tightly into the casserole dish. It may be necessary to have two layers of rolls and possibly three. Pour water into the casserole to come about 1/2 way up the rolls. Cover the casserole dish tightly, and bake for 30 minutes.
5. For sauce, melt margarine in a large skillet and stir in the flour. Cook for 1-2 minutes, and add all the remaining ingredients except the chopped parsley. Bring to a boil, stirring continuously. Partially cover the pan and cook for 20 minutes over low heat. Break up the tomatoes with a fork as the sauce cooks.
6. Check the level of liquid in the casserole. Pour away all but 1/2 cup. Pour on the tomato sauce and cook, uncovered, for 20 minutes. Sprinkle with chopped parsley before serving.