4 cups cabbage, shredded
1 (28 ounce) can tomatoes, undrained and chopped
1 teaspoon salt
1/4 cup onion, chopped
1 tablespoon margarine or oil
3 cups cooked brown rice
1/2 cup cracker crumbs
1/2 cup vegan cheese, shredded
2 tablespoons margarine, melted
1. Combine first five ingredients (through 1 tablespoon margarine) in a large sauce pan and bring to a boil. Grease a 2 quart casserole dish. Preheat oven to 375 degrees F.
2. Reduce heat and simmer for five minutes. Place half of rice in prepared dish.
3. Top with half of cabbage mixture. Repeat layers.
4. Combine remaining ingredients, stirring well and sprinkle over casserole. Bake for 45 minutes.
Source of recipe: From a friend.