Sweet and Sour Cabbage Rolls

list A:
1 medium head green cabbage
1 cup tvp soaked and drained (textured vegetable protein)
1 t. salt
1 c cooked brown rice
1 T. worchester sauce
1/4 t. pepper
3 T. chopped onion
1 slice whole wheat bread
3 T. milk

list B:
4 T. sugar
2 T. butter
1 large finely chopped onion
1 t. salt
1/4 t. pepper
1/2 t. paprika
1 16 oz. can diced tomatoes
2 6 oz. can tomato paste
1/4 c. lemon juice

May be started early in the day.

1. In a large kettle, heat enough water to cover cabbage head. When water boils immerse cabbage head for a few minutes. Drain. Remove 12-16 leaves.

2. In a large bowl - toss together ingredients from list "A". Divide mixture among cabbage leaves. Roll up snugly to form a roll. Secure with a toothpick, if desired. Refrigerate bundles seam side down, covered, until needed.

3. In a large skillet, (using ingredients from list "B") melt butter. Add chopped onions - saute lightly until clear. Stir in remaining ingredients. Simmer sauce covered for 30 minutes. Cool and refrigerate until needed.

4. About 50 minutes or more before serving, place sauce into large skillet. Top with cabbage bundles seam side down. Spoon sauce over top. Simmer covered 45 minutes or until tender.
Serves 6.

I found this recipe in a magazine years ago when I was in high school. I have since modified it to suit us; originally it called for 1 pound of hamburger instead of the tvp, white rice for brown, and white bread for the whole wheat. Either way it is just delicious, and always a big hit whenever I serve it. They freeze really well too.

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