Bavarian Stuffed Cabbage Rolls With Onion Sauce

Directions

1. Cut the core out of the cabbage. Fill a large pot half-full with water and bring to a boil. Put the cabbage with the core-side down into the water.
2. Boil for a few min, then turn head around so core-side is up. Start to carefully remove the outer leaves with a pair of tongs. Try to leave the leaves as whole and undamaged as possible. The stem of the leaves should be soft sufficient to roll. Remove about 16-18 leaves and set aside on a plate.
3. Leave the rest of the cabbage simmering for about 20 min to get the stock for the sauce.
4. Filling: Soak the bread in the lowfat milk. Combine soy meat, rice, egg, soaked bread, onion, salt and pepper in a blender and mix well to get a thick paste. Spread one cabbage leaf out on the table in front of you with the stem end towards you. Take 1-2 Tbsp. of the filling and place it on the stem end. Carefully roll up the cabbage leaf folding in the sides as well. Put seam facing down in a baking dish. Roll up all the cabbage leaves this way and place tightly next to each other in the dish. Set aside.
5. Sauce: Heat margarine or possibly butter in a heavy saucepan. Add in onions and saut=82 till golden. Add in flour and stir continuously till the flour is roasted and a light brown color. Add in the cabbage stock and the spices and bring to a boil. Simmer for a few min. The consistency should be thin.
6. If needed, add in more stock. Pour this sauce over the cabbage rolls in the baking dish. Put in a preheated oven at 300degF. Bake till the cabbage is tender and golden. Serve with parslied potatoes and apple sauce.
7. 2 hrs to prepare.