1. Preheat oven to 350 degrees F. Spray 9x13" pan with nonstick spray. Par boil cabbage 10 minutes or until soft, and then drain.
2. In large bowl, mix crumbles, onion, 3/4 of the tomato juice, rice, salt and pepper.
3. Layer 1/2 cabbage. all crumble mixture, then rest of cabbage. Pour remaining tomato juice over top and dot with vegan butter.
4. Bake uncovered for 1 hour.
This is soooo yummy. This is like a galumpki casserole, and easy too!!
Source of recipe: Variation on beef and cabbage.