BAM Vegetarian Stuffed Cabbage Rolls

10		large cabbage leaves
2  cups		Morningstar Farms Crumbles
1  cup		sauerkraut
2  cups		brown rice
4		fresh tomatoes stewed
2  cups		low sodium tomato sauce
1/4  cup		Parmesan cheese
2  teaspoons		Mrs. Dash
1  cup		Yellow Onion - Fresh, Chopped
1/2  piece		Edward & Sons Low Sodium Veggie Bouillon Cubes
2  cups		Water

Tip: For nutritional information on all the ingredients in BAM Vegetarian Stuffed Cabbage Rolls just click on each ingredient name. Then adjust the serving size for any BAM Vegetarian Stuffed Cabbage Rolls ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a large saucepan, cook Morningstar Farms Crumbles, onion, and 1 teaspoon Mrs. Dash or desired seasoning. Brown the mixture, remove from heat and let stand for 5 minutes. Then combine in a large mixing bowl along with the sauerkraut, bown rice, grated Parmesan, and remaining Mrs. Dash.

Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside ten large leaves for rolls (refrigerate remaining cabbage for another use). Cut out the thick vein from each leaf, making a V-shape cut. Overlap cut ends before filling.

Place a heaping 1/2 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose filling.

Combine tomato sauce, water, bouillon, and diced stewed tomatoes in a large pot and bring to a boil, Reduce heat and add cabbage rolls, then tomato sauce and stewed tomatoes. Let cabbage rolls simmer for 30-45 minutes, or until tender.