1 large head cabbage, washed
2 c. TVP, prepared as beef (soy sauce flavor)
1 c. fine whole wheat bread crumbs
2 tbsp. stock from TVP
1 c. chopped onion
1 tsp. egg substitute
1 tsp. vegie-sal
1 c. cooked brown basmati rice

Boil cabbage until leaves are wilted; separate leaves. Mix all other ingredients and mold into egg-size balls. Place each on a cabbage leaf; wrap and fasten with toothpicks. Brown lightly in a greased skillet. Cover and simmer 1 1/2 hours. Add a small amount of water if necessary. You may serve with tomato sauce or plain.

Serves 8 to 10.