Cabbage Rolls Slovenian Style with Sauerkraut and Cooked Onions
- 1 green cabbage boiled
- 1 tbsp flaxmeal, mixed with 2 tbsp water
- 1 tbsp earth balance
- 2 tsp bac'n bits
- 1 onion diced
- 3 garlic cloves minced
- 1 cup white rice
- 1 12 oz pkg tofu crumbles
- .5 pkg gimme lean sausage
- 4 tbsp tomato sauce
- 2 tbsp parsley minced
- 2 tsp dried mint optional
- 2 tsp paprika
- 1 tsp salt
- pepper to taste
- 1 can crushed tomatoes
- 1 lb sauerkraut drained
Boil cabbage and remove leaves. Shave the hard rib from each leaf.
Mix flax with water and set aside for at least 5 minutes.
Saute onion in butter and bacon bits. Add garlic and rice to toast for the last minute.
Add onion mixture and flax with the tofu - salt and pepper in a large bowl.
Cover bottom of casserole with some tomato sauce and small or broken cabbage leaves.
Add about 2 heaping tablespoons of mix into each roll and place in casserole dish. Repeat until done, about 12 rolls fit nicely into a 9x13.
Cover rolls with crushed tomatoes and top that with the sauerkraut. Cover that with a few small or broken cabbage leaves. Add a little broth or water, about 1 cup, but do not overfill, as you'll boil over during the cooking.
Cook covered in foil for 2 hours. Let sit for a few before serving. Remove top leaves and serve.