1 medium head cabbage
1 pound Beyond Meat Grounds uncooked
2 cloves garlic, minced
1 small onion, diced
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 cup uncooked long grain rice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can tomato sauce, divided
olive oil, for sautéing
Cut out core from cabbage submerge cabbage head into a pot of water, covering it completely. Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls.
In a small pan, add olive oil and cook garlic with onions until translucent. Add the Beyond Meat ground, and chop up finely with spatula. In a mixing bow combine ground mixture with 1/2 cup tomato sauce, rice, oregano, basil, and salt. mix well.
Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat
Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.