Impossible Stuffed Cabbage

• servings: 12 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

FOR THE CABBAGE

1 large head green cabbage, leaves softened and separated

2 12-ounce packages IMPOSSIBLE burger

1 small onion, diced

1 clove garlic, minced

1 cup long grain white rice, uncooked

Nonstick baking spray

FOR THE SAUCE

1 small onion, diced

1 15-ounce can tomato sauce

1 15-ounce can crushed tomatoes

3/4 cup raisins

1/2 cup apricot preserves or duck sauce

1/2 cup brown sugar

1 teaspoon freshly squeezed lemon juice

Directions

Preheat oven to 350°F.

Spray a very large casserole dish or two medium casserole dishes with nonstick spray. Set aside.

FOR THE CABBAGE

In a large mixing bowl combine the IMPOSSIBLE burger, onion, garlic, and rice until thoroughly blended.

Place a leaf of cabbage on a cutting board. Place around 1/2 cup filling on the leaf near the core part of the leaf. Tightly fold the cabbage over the filling. Fold the right and left sides of the cabbage leaf overlapping the center. Roll the cabbage and place seam side down in one of the prepared baking sheets.

Repeat with the remaining filling and leaves.

FOR THE SAUCE

In a large bowl, combine the sauce ingredients. Pour the sauce over the rolled cabbages.

Double wrap the casserole dishes with aluminum foil to ensure they don’t leak onto the oven. You can also additionally place them on a baking sheet.

Bake for 1 1/2 hours. Remove from oven and allow to cool for 15-20 minutes before serving.

Serve hot with lots of sauce and challah.