1 large head green cabbage
1 pound burger style crumbles
2 tablespoons olive/vegetable oil
3/4 cup uncooked rice
salt and pepper, to taste
1 (32 ounce) can tomato sauce
1 1/2 cups water
1. In a large soup pot/dutch oven full of water, cook the cabbage head uncovered on high until boiling. After boiling, lower heat and simmer cabbage for 15 minutes (covered or uncovered). Then let cabbage cool.
2. In a large bowl, microwave (for about 1 minute) crumbles to thaw. Add the olive oil; rice; and salt and pepper.
3. Cut bottom stem portion off cabbage and separate cabbage leaves. Fill each leaf with about an ice-cream scoop full of crumble mixture. Roll closed.
4. Place a layer of tomato sauce on bottom of pot that cabbage was cooked in. Then place cabbage rolls on top of one another in pot. Pour remainder of tomato sauce and water over cabbage rolls. Cover and simmer for about 45 minutes, or until rice is tender.