Bavarian Stuffed Cabbage Rolls with Onion Sauce
rec.food.recipes/Mary Victoria Parker
6-8 servings

Cabbage 1 medium head
water
1 1/2 cups soy meat (beef flavor) finely chopped
1 small onion, diced
1 egg
2 slices white bread
1/3 cup milk
1 cup rice (brown or white), cooked
1 pinch pepper
salt to taste ( approximately 1/3 tsp.)

sauce:
3 Tbsp butter or margarine
1 big onion (1 cup diced)
2 Tbsp flour
2-1/2 cups cabbage stock
1/2 tsp. caraway seeds
pinch pepper
1/3 tsp. salt or to taste

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. Boil for a few minutes, 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 enough to roll. Remove about 16-18 leaves and set aside on a plate. Leave the rest of the cabbage simmering for about 20 minutes to get the stock for the sauce.

Soak the bread in the 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 tablespoons 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.

Melt margarine or butter in a heavy saucepan. Add onions and saute until golden brown. Add flour and stir continuously until the flour is roasted and a light brown color. Add the cabbage stock and the spices and bring to a boil. Simmer for a few minutes. The consistency should be thin. If needed, add more stock. Pour this sauce over the cabbage rolls in the baking dish. Put in a preheated oven at 300F. Bake until the cabbage is tender and golden brown. Serve with parslied potatoes and apple sauce.