Soy Sausage-Stuffed Cabbage Rolls

  • 1 large head green cabbage
  • 4 bay leaves
  • 6 cloves garlic, coarsely chopped
  • 2 Tbsp. vegetable oil
  • 1 large onion, finely chopped (2 cups)
  • 2 14-oz. packages beef-flavored soy sausages
  • 1 cup cooked rice
  • ¼ tsp. salt
  • 2 tsp. Worcestershire sauce
  • ½ tsp. white pepper
  • 3 cups bottled pasta sauce or homemade tomato sauce

Lightly grease a large shallow casserole.  Remove 12 large leaves from the cabbage and set aside.  Shred enough of the remaining cabbage to make 1 cup.  Save the rest of the cabbage for another use.  Put the shredded cabbage, bay leaves and garlic in the bottom of the casserole.  In a separate pan, blanch the reserved cabbage leaves in boiling water for 3 minutes.  Remove and set aside.  Heat oil in a large skillet over high heat and saute onion and sausage for 3 minutes.  Reduce heat and add the rice salt, Worcestershire sauce and pepper.  Mix well.  Divide the mixture among the 12 leaves, rolling each one up, tucking the ends toward the center and fastening with a toothpick.  Place in the casserole dish.  Pour the sauce over the rolls, cover tightly and simmer 30 minutes.

Serves 6.

From The Whole Soy Cook Book by Patricia Greenberg.