This a variation on the European dish called Stuffed Cabbage in this country and by various names in Europe (such as Kulupchas in Polish). This version replaces some or all of the heavy pork or other high chloresterol laden meat with soy vegetable protein for a healthy food with all of the original taste.

There are probably as many variations on stuffed cabbage as there are countries in Eastern Europe and Western Asia. The flavor in this one is more or less that of the area around Hungary or that of the area around Latvia and Lithuania. It is mildly sweet and sour, though that can be adjusted for individual preference.

1/2 lb   lean hamburger
1 cup   soy vegetable protein
1 cup   hot water (approximate)

Follow directions on the package of soy, and reconstitute the soy with the water.

1 head  cabbage (or substitute several green peppers cut in half and seeded for some of the cabbage)
water to cover

Remove cabbage hard stem (root), and carefully separate the leaves. Bring water to a boil, add cabbage (and peppers if used) upside down, and briefly parboil until soft. Remove and drain in cold water to stop cooking. Handle leaves carefully so that leaves remain whole. At least a dozen leaves are needed; these should be flexible (outer leaves are likely to be hard). The center root of each leave may be trimmed if necessary. Chop and reserve the remaining cabbage including the outer leaves.

1 cup    cooked brown rice
3 tbsp   minced onion
1/4 tsp  pepper or to taste

In a large bowl, combine prepared soy and meat with the above ingredients to form a smooth mixture. Divide mixture among cabbage leaves and roll, tucking the sides in to retain the filling. (IF using green peppers, fill each half).

1           medium onion, coarsely chopped
2 cans   tomatoes, chopped (do not drain)
1/4 tsp   pepper or to taste
1/4 tsp   paprika or to taste
1/2 cup  brown sugar (or 3/4 cup honey) or to taste
1/4 cup  lemon juice (or 1/2 tsp sour salt) or to taste
1 cup    raisin