Stuffed Cabbage Rolls

1 - small head green cabbage

1/4 C bulgur
1/4 C boiling water
1 - small onion
2 - cloves garlic, minced
1 T oil
1 T Braggs or tamari
1/4 t paprika
1/4 t ground black pepper
1/4 t cayenne
3 T walnuts, finely chopped
1/2 C cooked cabbage, finely chopped

2 - cloves garlic, minced
2 T olive oil
1 - can diced tomatoes (14 oz.)
1 - can tomato paste (5.5 oz.)
1 t sweetener
1/4 t salt
1/4 t ground black pepper

Preheat oven to 350º F. Remove core from cabbage and steam whole head for 20 minutes. Set aside to cool. Remove 6 large outer leaves and set aside.

To prepare the filling: In a small bowl, pour boiling water over bulgur. Cover with lid and set aside. In a medium saucepan on medium heat, saute the onions, garlic, and mushrooms in the oil until onions are translucent. Add the Braggs, paprika, cayenne, walnuts, and bulgur and saute for 6-8 minutes. Add 1/2 cup of the cooked minced cabbage and set aside.

To prepare the sauce: In a medium saucepan on medium-low heat, saute the garlic in the oil until translucent. Add the remaining ingredients and bring to a boil. reduce heat to low and simmer for 15-20 minutes.

Assemble cabbage rolls by dividing filling among the 6 reserved leaves. Roll each leaf and arrange in a lightly oiled 8x8 inch baking dish. Spoon sauce evenly over top and bake for 20-25 minutes.

From Vegan A Go Go