Vegan Cabbage Rolls for 24

We had a long vacation weekend so I thought I'd get a step ahead for this months exchange. In honor of my polish grandmother I've decided to make galumpkis (cabbage rolls) and pierogi for the group. For the galumpkis I did the following:

Recipe:

1 large head cabbage in as nice a condition as possible
Stuffing:

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

Sauce:

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.

Stuffing

I slaved away at these tomatoes.

Labeled with Name, Date, and Cooking Instructions

They tasted wonderful! I hope the group enjoys them as much as we did.

Pierogi goodness was also done, but with such a simple recipe it's not really worth recreating.