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Cabbage and Tomato Bake

- 8 cabbage leaves
- 2 tbsp (30 ml) olive oil
- 1 onion, chopped
- 1 carrot, shredded
- 1 stalk celery, sliced
- 1 pkg Yves Veggie Ground Round
- 1/2 cup (120 ml) rice
- 1/2 tsp (3 ml) salt
- 1/2 cup (120 ml) tomato juice
- 1 tsp (5 ml) red wine vinegar
- 3 tsp (15 ml) vegetable oil
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) tomato sauce
- 3 slices Tofutti Soy Mozzarella Flavoured Slices

Remove the veins from the cabbage leaves, place in a bowl and cover with boiling water to soften for a few minutes.

Over medium heat, sauté the onion, carrot and celery in the olive oil until softened. Add the veggie ground round and stir well. Then add the rice, salt and tomato juice, mixing well and bringing to a simmer for five minutes.

Whisk together the red wine vinegar and vegetable oil and then add to the mixture along with the tomato paste and tomato sauce.

To assemble the casserole, place a small amount of the mixtured in the bottom of a greased baking dish. Add a layer of cabbage leaves to cover, then a third of the mixture, repeating two more times and then topping with a final layer of cabbage leaves and the soy slices.

Cover and bake at 375F (190C) for 30 minutes. Uncover and bake for another 10 minutes. Allow to stand for a few minutes before serving.

Serves 4.