1 medium size green cabbage (mine was about 2 pounds)
1/2 tbl canola oil
1/2 yellow onion, chopped
1 cup cooked brown rice
1 package soy chorizo
1 14.5 oz can tomato sauce (another size close to this amount will work)
1/2 cup veggie broth
1/2 tsp paprika
sour cream (I used tofutti soy sour cream)
Wash the cabbage and then with a small sharp knife cut around the core to remove it.
Chop the onion and sautee it in a pan with the canola until it is translucent, about 5 minutes.
Add onion, soy chorizo and brown rice to bowl and mix together.
Take each cabbage leaf and cut the thick stem from the bottom. Careful not to cut to far into the leaf. Add a couple spoonfuls of the mixture on the cabbage leaf.
In a seperate bowl whisk together veggie broth, tomato sauce and paprika. Pour half mixture, or enough to cover most of them, over the rolls in the casserole dish.
Cover the casserole dish with foil and bake at 350 for 45 minutes. Serve with a dollop of sour cream. Enjoy!