Romaian Cabbage Rolls (With Vegan Substitute)

• 8 cabbage leaves
• 1 lb ground beef
• 3/4 cup dry yeast
• 1/2 cup onion, finely chopped
• 1 teaspoon salt
• 1/8 teaspoon ground pepper (Sub 4oz of Polenta for vegan)
• 1 garlic clove, minced
• 1/2 teaspoon oregano
• 1/4 teaspoon basil
• 2 eggs
• 16 ounces tomato sauce
• 3/4 cup water
• 2 tablespoons brown sugar
• 2 tablespoons vinegar
• 1 tablespoon cornstarch

1. Preheat oven to 375.
2. Boil the Cabbage leaves for 5 minutes Remove from heat and place leaves in a bowl of ice water. In a large bowl mix together the ground beef (Polenta), yeast, onion, salt, pepper, garlic, oregano, basil and eggs. Roll meat/polenta mix into golf ball size balls, the carefully roll them in the cabbage leaf. Place them in a deep baking pan seem side down. In a separate bowl mix together the tomato sauce, water, brown sugar, vinegar and cornstarch. Pour sauce over the rolls and put in the oven for 45mins spooning the sauce over the rolls evrey 10 minutes.

cabbage, ground beef, yeast, onion, salt, ground pepper, garlic, oregano, basil, eggs, tomato sauce, water, brown sugar, vinegar, cornstarch

Taken from www.food.com/recipe/romaian-cabbage-rolls-with-vegan-substitute-441776 (may not work)