I'm In The Mood For... Cabbage Rolls

I've been dying for cabbage rolls like my Grandmother use to make. This is a great Sunday night dinner idea. If you've never used TVP, you should really give it a try. It's easy to use and is a great replacement for ground meat in any recipe. In other news I got the fever and had to go get another tattoo, this time on my left wrist. Evil cupcakes are awesome.

Sauce

2 cloves garlic, crushed
2 Tablespoon olive oil
2 18-oz cans crushed fire roasted tomatoes
1-Cup vegetable stock
2 1/2 Tablespoon white vinegar
1 tbsp brown sugar

Rolls 


1-cup olive oil
1 large onion, diced
2 cloves garlic, minced
1 small can tomato paste

2 Tablespoon chopped parsley
2 Cups prepared brown rice
1 Cup prepared TVP
1 large heads, cabbage cored

To make the sauce, sauté the garlic with the oil over medium heat for 2 minutes. Add the tomatoes and stock, and let cook for 10 minutes. Add the vinegar and brown sugar and simmer for about five minutes. Add a pinch of salt and pepper, then remove from heat. To make the filling, sauté the onion and garlic for about five minutes, until soft over medium heat. Add the tomato paste, ½ cup of the tomato sauce, parsley, brown rice, and some salt and pepper and mix over medium heat for five minutes, then set aside. To cook the cabbage leaves; bring a large soup pot filled with salted water to a boil. Gently pull away the leaves, trying to keep the whole, and gently place them in the water. Blanche them for about five minutes, until slightly pliable. Run the leaves under cold water, then carefully cut away the thick vein in the centre of each leaf. Spray a pan with cooking spray, and preheat the oven to 350 F. Take about a ½ cup of the filling and place it near the centre of the leaf. Turn in the sides gently, and roll. Place the rolls side by side, with the seam side down in the pan. Ladle the remaining sauce over the cabbage rolls, and bake for 1 hour.