1 large head cabbage in as nice a condition as possible
4 cups uncooked rice
5 med onions diced
3 med carrots grated
2 packages Boca Crumbles
garlic powder to taste
thyme to taste
black pepper to taste
2 28 oz cans diced tomatoes
2 small cans tomato paste
1/3 cup sugar
1/3 cup apple cider vinegar
In a large pot of boiling water submerge whole cabbage for 5 minutes. Coat casserole dishes with a little oil.
Cook rice. Saute onions and carrots. Mix together in large bowl. Mix in Bocca crumbles. Add spices to taste.
Take out cabbage and remove as many leaves as are pliable. You will probably need to cut out a fair amount of thick core. Spoon out stuffing and roll leaves. Place in casserole dish. Repeat until finished.
In separate bowl mix sauce ingredients and spoon onto the stuffed leaves.
Cover with foil to freeze or bake at 350 for 45 minutes.