Vegan Cabbage Rolls

Cook rice in boiling water until half way done. In a small bowl, combine cooked rice, Gimme Lean Soy sausage, egg replacer (see recipe below to make your own) and onion, salt and pepper to taste. (Note: don’t taste it as it is raw – I just add a pinch or two of both). Set aside.

Cut whole leaves of cabbage off of the stalk. Put cabbage leaves in boiling water for 5 minutes or until bright green and easily folded. Drain. While the leaves are still warm, take about 1/4 to 1/2 cup of mixture and put it inside of cabbage leaf. Next, roll the leaf, tucking the sides of the cabbage in. Put flap side down in a 3 quart sauce pan. Stuff green pepper pieces and leftover cabbage into your pan as well. According to my aunt, the green pepper adds flavor and is important but leave out if you do not like green peppers. Continue stuffing cabbage leaves until all of the rice mixture is used up. Cover the rolls with tomato sauce and vegan worcestershire sauce (see recipe below).

Cover and bring to a boil. Simmer 45 minutes to an hour. Serve.

Egg Replacer (you can buy this or make it)
1 Tablespoon flax seeds plus 3 Tablespoons water replaces one egg. Finely grind 1 tablespoon whole flaxseeds in a blender or coffee grinder or use 2 and 1/2 Tablespoons of pre-ground flax seeds. Transfer to a bowl and beat in 3 Tablespoons of water using a whisk or fork. It will become very gooey and gelatinous, much like an egg white.

Vegan Worcestershire Sauce
1. Place apple cider, soy sauce, water, brown sugar, ground ginger, dry mustard, onion powder, garlic powder, cinnamon and pepper in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
2. Store in refrigerator. Makes about 3/4 cup.