Here's the recipe:
1 head cabbage
80z package tempeh
2T minced garlic
1/4 c dry TVP
1 1/2 c chopped onions
2 tsp oil
1 c chopped celery stalks with leaves
1c diced green, red or yellow pepper
1c sliced carrots
4oz diced mushrooms
2 tsp lemon juice
2 T golden raisins
2 tsp salt
1 tsp cayenne
28 oz whole canned tomatoes with juice
28oz canned crushed tomatoes
1/c c vegetable stock or bouillon mix
uncolored wooden toothpicks
Core, steam and cool cabbage.
Peel off leaves . Set on towels to dry.
Hydrate TVP in bouillon in large bowl.
Steam 1/2 inch cubes of tempeh 10 minutes.
Crumble tempeh in bowl with TVP.
Heat oil on low in soup pot.
Cook peppers,garlic,celery,onions 2 mins.
Add salt, cayenne,mushrooms.
Cook till almost dry.
Break up canned tomatoes into bite-size chunks.
Add all to pot.
Cook, stirring occasionally, 30 mins or more.
Place solids (except carrots) in medium bowl.
Place 2-3T of mix at thick end of each leaf.
Roll toward thin end, burrito style.
Fasten rolls with toothpicks, heat in sauce.
The traditional rice has been omitted, for a lower carb version. If you think you'll miss it, you could serve the cabbage over rice, fettuccine or simply with its own sauce and a slice of my gluten free Italian bread (see recipe under Breads). If you're seriously watching your weight, though, you might consider broccoli, which I often use as a vitamin-rich substitute for pasta.
Note: For those who aren't familiar with TVP, it is textured vegetable protein.You can buy it from Bob's Red Mill or Barry Farm or other places on line. It's granulated soy and when you add liquid to it, it has the texture of ground meat.Very useful. I mix it with Better than Bouillon vegetable bouillon concentrate but it would also be good with vegetable stock or soy sauce and water or mushroom stock.