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Bavarian Stuffed Cabbage Rolls with Onion Sauce
6-8 servings

Cabbage 1 medium head

Cut the core out of the cabbage. Fill a large pot half-full with
water and bring to a boil. Put the cabbage with the core-side down
into the water. Boil for a few minutes, then turn head around so
core-side is up. Start to carefully remove the outer leaves with
a pair of tongs. Try to leave the leaves as whole and undamaged
as possible. The stem of the leaves should be soft enough to roll.
Remove about 16-18 leaves and set aside on a plate. Leave the rest
of the cabbage simmering for about 20 minutes to get the stock for
the sauce.

1-1/2 cups soy meat (beef flavor) finely chopped
1 small onion, diced
1 egg
2 slices white bread
1/3 cup milk
1 cup rice (brown or white), cooked
1 pinch pepper
salt to taste ( approximately 1/3 tsp.)

Soak the bread in the milk. Combine soy meat, rice, egg, soaked
bread, onion, salt and pepper in a blender and mix well to get a
thick paste. Spread one cabbage leaf out on the table in front of
you with the stem end towards you. Take 1-2 tablespoons of the
filling and place it on the stem end. Carefully roll up the cabbage
leaf folding in the sides as well. Put seam facing down in a baking
dish. Roll up all the cabbage leaves this way and place tightly
next to each other in the dish. Set aside.


3 T butter or margarine
1 big onion (1 cup diced)
2 T flour
2-1/2 cups cabbage stock
1/2 tsp. caraway seeds
pinch pepper
1/3 tsp. salt or to taste

Melt margarine or butter in a heavy saucepan. Add onions and
saut^0xc2 until golden brown. Add flour and stir continuously until
the flour is roasted and a light brown color. Add the cabbage stock
and the spices and bring to a boil. Simmer for a few minutes. The
consistency should be thin. If needed, add more stock. Pour this
sauce over the cabbage rolls in the baking dish. Put in a preheated
oven at 300F. Bake until the cabbage is tender and golden brown.
Serve with parslied potatoes and apple sauce.

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