Stuffed Cabbage

Happy St.Patrick's Day! I wanted to celebrate and with some food, of course :) but Chris and I don't eat corned beef and it wouldn't be much of a meal with just cabbage. I came across this recipe and I thought it seemed good...but wow it turned out great! Chris thinks it might be one of his new favorites. The original recipe was not veg so I had to do some modifying. I would say this is a healthy-ish comfort food :)

Ingredients:
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.

Bring a very large pot of water to a boil and then add the cabbage. Let the cabbage boil and remove the leaves, with tongs, as they fall off the cabbage.

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.

Fold the top part of the leaf to the stem and then roll one side to the other. Place them seam side down in a greased casserole dish. *I used an 8" x 8" but I had to make 2 batches of rolls.

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!