1 cup Textured Vegetable Protein (TVP), re-hydrated with 1 cup boiling water and 1 tablespoon beef-style broth powder
1/2 cup Walnuts, finely chopped
1 cup Brown Rice, cooked
3 (8) ounce cans Tomato Sauce
Black Pepper, freshly ground
12 Cabbage Leaves, slightly steamed
2 tablespoons Sugar
Preheat oven to 350 degrees.
In a large bowl, combine re-hydrated TVP, walnuts, rice, 1 (8) ounce can tomato sauce and fresh black ground pepper.
Evenly divide the filling mixture between the 12 cabbage leaves. Roll up the cabbage leaves, tucking the loose ends under. Place the rolls in a 11x7x1½ inch baking pan.
In a small bowl, combine sugar with remaining two cans of tomato sauce. Pour over the cabbage rolls.
Cover and bake at 350 degrees for about 25 minutes.