Stuffed Cabbage Rolls Recipe

Ingredients:
1 medium head of Cabbage
1 Bay Leaf
1 clove Garlic
1 cup Onion, finely chopped
1 pkg. drained fresh Tofu
(break into fine pieces)
1/8 tsp. Black Pepper
1/2 tsp. Real Salt^TM or
Vegetized Salt
1 tsp. Bragg^TM Liquid Aminos
3 cups Vegetable Broth, cold
1/2 cup Vegetable Broth Mix
Lemon or Lime Juice, to taste
Pepper to taste

Grease a shallow, 2-quart range-top casserole with a tight-fitting lid. Remove and discard wilted outer leaves from cabbage. Rinse and cut in half through core. Remove eight large leaves.

Shred enough remaining cabbage to yield 2 cups and spread into casserole dish. Add bay leaf, garlic clove, and set casserole aside.

Pour boiling water into a large pan to 1-inch level. Add the eight leaves of cabbage and the salt. Cover and simmer 2-3 minutes.

Meanwhile, steam-fry chopped onion, tofu, pepper, and Liquid Aminos. Place 1/4 cup of this mixture into the center of each of the eight cabbage leaves, and roll each leaf, tucking ends in. Secure with wooden picks and place on shredded cabbage in a casserole dish.

Stir veggie broth mix into cold veggie broth, and pour over cabbage rolls with a few grams of pepper. Cover and simmer over low heat, 30 minutes. Remove bay leaf and picks, and serve.