Hungarian Cabbage Rolls
15 ounces sauerkraut
1 package of St. Yves "Good Ground"
1 tube of Gimme Lean "Sausage Style" ground
half of a medium or large-size onion, chopped
2 tablespoon oil or some sort of "butter"
16 ounces of thick tomato sauce (not the Italian herb kind!!)
3/4 cup *uncooked* short grain rice (I like the kind with barley mixed in)
1/4 cup + 1/8 cup soy/rice/nut milk
1 1/2 tablespoon soy sauce (I use this instead of fish sauce)
1 tablespoon garlic salt
1 large cabbage (get one with the biggest leaves)
black pepper and paprika
13 x 9 inch pan
Preheat oven to 350 degrees. Spread sauerkraut around bottom of pan, lightly covering. Carefully peel off as many cabbage leaves for as many rolls as you’d like to make, six for large rolls or about 10 or 12 for smaller ones. Brown "sausage" and "ground beef" with chopped onions, season with pepper and paprika to your liking. When browned, add soya milk, soy sauce, garlic salt, rice and 8 ounces of the tomato sauce (about half a big can), mix well and remove from heat. Mix should be sticking together but not too runny or dry. Fill the rounded part of each cabbage leaf, tuck in sides and roll (like a burrito). Set onto bed of sauerkraut. With remaining tomato sauce, mix with about 3/4 cup water (maybe a little more) or soy milk and pour over rolls (should come up about 1/4 inch around the sides of the pan) to make a gravy sauce. Cover with aluminum foil and bake for about 45 minutes, or until the cabbage is soft and sort of transparent.