cabbage 1 cup of rice soy crumbles 750ml tomato pire 1 onion 3 cloves of garlic 1/2ts chili, basil, oregano 1TS paprika salt, pepper
Cook your soy crumbles in vegetable stock
cook the whole cabbage in water without the middle part
fry your onion and garlic on pan and add paprika at the end
then add there your cooked soy crumbles, rice, and half of tomato pire add salt, pepper with this mixture we will be filling our cabbage leafs
from the cabbage that is still cooking start to take the leafs out and get rid of any hard parts
put your mixture into the leaf
and wrap it all up and repeat this process until you have no leafs of mixture left
put the wraps in to the pan
pour it with tomato pire add vegetable stock it was cooked in it should be all under water cause rice will absorb a lot of water add basil and oregano and if needed even little bit of salt an pepper and chili
place a plat on top so that they don't get on top
you can even put a cup on top of a plate and now just wait for about 45 minutes serve with baguette or bread
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