12 whole leaves cabbage
1 (14.5 ounce) can tomato soup (not condensed), divided
1 small tomato, diced
1/2 onion, diced
1/2 package (6 ounces) veggie crumbles
1 cup cooked brown rice
2 slices wheat bread, crumbled
pepper and basil, to taste (do not add salt - the soup adds sodium)
1. Preheat oven to 350 degrees F. Soak cabbage leaves in boiling water for about 10 minutes.
2. In a large bowl, mix the tomato, onion, veggie crumbles, rice, bread, and seasonings with 1/2 cup or so of the tomato soup (enough to moisten). From the mixture, form 6 large "meatballs" by hand.
3. Place 1 "meatball" on a cabbage leaf and wrap it up. Then wrap with a second leaf. After making 6 of the filled cabbages, lay them in a baking dish. Pour remaining soup over the filled cabbages. Bake 20-25 minutes.
Source of recipe: This is a Hungarian family recipe my mom made when I was a kid. I've made it vegan.