Preheat oven to 350°F (180°C).
With knife, remove core from cabbage and immerse cabbage in large pot of boiling water for 1 minute. Using two forks, gently peel away one leaf at a time until you have removed 12 leaves from the cabbage. Take leaf out of water once it is removed from cabbage.
Remove center section of cabbage from water and bring water back to boil. Cook the 12 leaves for 5 minutes, then plunge leaves in cold water to arrest cooking.
Lay leaf on cutting board and remove 2 in. (5 cm) of rib from base of cabbage leaf. Repeat for all leaves and set aside.
In large bowl, mash Yves Veggie Ground Round with fork. Add rice and egg; mix well.
In saucepan, sauté onion and garlic in oil over medium heat for 5 minutes or until onions are soft. Stir in thyme, salt, pepper and tomato. Remove from heat; stir in parsley and breadcrumbs.
Add to Yves Veggie Ground Round mixture and stir well.
Place cabbage leaf on counter or cutting board and place approximately 1/2 cup (125 mL) filling onto center of leaf. Snugly fold all edges towards center of leaf to form a packet or roll. Place roll into lightly oiled casserole dish. Repeat this step using all 12 leaves.
Spread tomato sauce over rolls and bake for 30-40 minutes or until leaves are tender.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.