A classic Polish dish made vegan using savory veggie sausage, sun-dried tomatos and of course, Classic Red.
1 head of green cabbage
1 cup ground veggie protein, such as Gimme Lean Ground Sausage Style Veggie Protein
1/2 cup diced white onion
5 sun-dried tomatoes
1 tablespoon olive oil
1/4 cup vegetable broth
2 cups Classic Red
Preheat oven to 375 degrees.
Cut the core out of the bottom of the head of cabbage. Place in a deep pot and cover with water. Add a pinch of salt and bring to a boil. Lower the heat and allow to remain at a low boil for 10 minutes.
Meanwhile, combine the ground veggie protein, onion, sun-dried tomatoes, olive oil, vegetable broth, and a pinch of salt in pepper in a food processor. Pulse just until combined.
Remove cabbage from water and allow to drain and cool for a couple of minutes. Carefully, peel off a cabbage leaf and lay on a flat surface. Spoon approximately 1/4 cup of the veggie protein mixture into one end of the cabbage, roll up, and place into baking dish. Repeat until all of the veggie protein has been used.
Top the cabbage rolls with Classic Red. Bake for 25 minutes.