Vegan Cabbage Rolls

I've been experimenting with Beet Meat so I guess this was the next logical step:


Vegan Cabbage Rolls

• 1 head of cabbage, leaves carefully peeled off, intact*
• 1 onion, finely chopped
• 1 can of tomato sauce, tomato juice, or tomato paste - I used sauce*
• 1 cup rice, uncooked (I used brown)
• 1 batch of Beet Meat *
  

*If you have trouble taking the leaves off of the lettuce intact, put the head into a pot of boiling water for a few minutes and it should be much easier.

You need enough tomato liquid to cover the bottom of the casserole dish, to add to the filling, and to cover the rolls - I used a can of tomato sauce but watered it down.

You can substitute this with lentils or store-bought ground "meat" if you like

1. Prepare your Beet Meat; boil the rice, and chop the onion.
2. In a large bowl, blend together the Beet Meat, cooked rice, the chopped onion, and about a half cup of the tomato liquid (more of less if you prefer).
3. Cover the bottom of a rectangular casserole dish (9x13?) with some tomato liquid.
4. Start filling the cabbage leaves, one at a time, by scooping some filling into the middle of a leaf, then wrapping it as you would a burrito.  Or scoop some filling onto the harder end of the leaf and wrap the length of the leaf around, tucking in the sides. 
5. Place each roll into the casserole dish, seam side down, until you have a layer.
6. Pour the remaining tomato liquid over the cabbage rolls, making sure to cover all the rolls (if there's not enough liquid they will dry out and you'll have no sauce left).
7. Tightly cover the casserole dish with aluminum foil and place in the oven at 350' for about 2 hours.