1 large or 2 small heads green cabbage
For the Tomato Sauce:
1 tablespoon extra-virgin olive oil
3 cloves garlic, chopped
2 28-ounce cans diced tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
½ teaspoon kosher salt
¼ ground black pepper
For the casserole filling:
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons red wine
2 12-ounce packages vegetarian “meat” crumbles
1 large egg, lightly beaten
1-1/2 cups cooked long grain rice
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Directions:
Set a large pot of water over high heat and bring to a boil.
Remove any damaged outer leaves from the cabbage. Carefully peel off the remaining leaves and add to the boiling water. Blanch for about 5 minutes and then drain in a colander and rinse with cold water. Shake the colander to get as much water off the leaves as possible and set aside.
Preheat the oven to 350°F.
Make the tomato sauce: Place a saucepan over medium heat and add a tablespoon of olive oil to it. Add the garlic and sauté for about a minute. Stir in the cans of diced tomatoes and cook for about 3 minutes, stirring occasionally. Add the vinegar and sugar and simmer for about 5 minutes, or until the sauce starts to thicken. Season with salt and pepper and remove from heat. Set aside.
Make the filling: To a large skillet, add a tablespoon of olive oil and place over medium heat. Sauté the onion and garlic for about 5 minutes, until the onion is translucent. Stir in the tomato paste, red wine, and ¾ cup of the previously prepared tomato sauce. Cook until heated through, then remove from heat.
In a large mixing bowl, combine the vegetarian crumbles with the egg, the cooked rice, the onion/garlic mixture, and salt and pepper. Stir together until thoroughly combined.
To assemble, pour about a half a cup of the tomato sauce into the bottom of a 13x9-inch baking dish and spread evenly. Over the sauce, line the dish with a single layer of cabbage leaves. Spoon half the vegetarian crumble mix over the leaves, spreading it out until it is evenly distributed.
Repeat this – tomato sauce, cabbage leaves, second half of vegetarian crumble mix. Finish with a final layer of cabbage leaves and top with the remaining tomato sauce.
Cover the dish with aluminum foil and bake for 1 hour.
Makes 8 servings.