12 cabbage leaveslarge outer leaves
2 medium onions-finely chopped
1 sm green pepper- finely chopped
2 clove garlic-chopped
2 c cooked rice
15 oz tomato sauce
salt and pepper to taste
2 tsp Worcestershire sauce
3 Tbsp brown sugar
3 Tbsp cider vinegar
4 Tbsp water
Cover cabbage leaves with boiling water. Cover and let stand until leaves are mostly limp, about 10 minutes. Drain.
Heat a large non-stick skillet on medium heat. Add garlic and onions; saute for 2 minutes. Add green peppers; continue cooking until onions are translucent. The liquid from the veggies should allow you to cook them without adding fat.
Add entire package of Meatless Ground, break into small clumps in the onion/pepper mixture. Add Worcestershire sauce, salt and pepper; continue cooking over medium heat until browned. Add cooked rice. Add brown sugar and vinegar to tomato sauce. Set aside 1/3 cup. Add remainder (large portion) of sauce to skillet; blend well. Place about 1/3 c filling at stem end of each cabbage leaf. Roll leaf around mixture, tucking in sides. Place cabbage roll seam sides down in ungreased oblong baking dish (13X9X2). Pour 2 Tbsp water around rolls in pan to keep moist. Combine reserved 1/3 c tomato sauce with 2 TBSP water and pour over stuffed cabbage rolls. Cover and cook in 350 degree oven until heated through, 35 to 45 minutes