1. In a large pot, bring salted water to a boil. 2. Plunge cored head of cabbage in the water cooking about 5 minutes on each side, using tongs to turn. 3. While cabbage is cooking, prepare other ingredients. 4. In a large bowl, mix onion, vegetarian beef, rice, mushrooms, bread w/ milk, egg, ketchup and spices. 5. Mix well. 6. When cabbage is done, let cool for 5 minutes. 7. When ready to use, carefully peel back outer leaves and fill with about 2 Tablespoons of filling. 8. Roll the leaves up as you would for a burrito or an envelope, making sure you secure all the filling but not overly tight. 9. Carefully place rolls closely together in a large pot, packing them tightly until all the filling is used up. 10. Put the onion with cloves in the pot. 11. Pour tomato sauce and broth over the rolls and bring to a bubble. 12. Lower heat to low and simmer one hour, covered. 13. Add lemon juice, brown sugar and ginger snaps gently incorporating into the sauce (use a baster if you need) and let simmer for another 15 minutes. 14. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
