This Recipe Serves 6.

• 15 large green cabbage leaves
• ¼ Cup white vinegar
• 200g of Spanish-style rice mix
• 425g stewed tomatoes with juice
• 2 Tablespoons vegetable oil
• 1 large onion, diced
• 1 medium red or yellow bell pepper, diced
• 70g vegetarian ham or pepperoni, diced
• 300g tomato soup
• ½ Cup water

1. Place cabbage in pot, cover with water, and bring to a boil. Reduce heat to low, add vinegar, cover, and simmer until slightly softened, about 5-7 minutes. Drain and set aside.
2. Meanwhile, prepare Spanish rice according to package directions, using the stewed tomatoes. Set aside.
3. Heat oil in frying pan over medium-high heat; add onion, pepper, and ham; and sauté for 5 minutes. Add to Spanish rice.
4. Preheat oven to 180 degrees C. Grease baking dish.
5. Lay out a cabbage leaf, place a large scoop of the mixture inside, roll up leaf, and place in dish, seam-side down. Repeat with remaining cabbage and mixture.
6. Combine tomato soup and water, pour over cabbage rolls, cover the dish with aluminum foil, and bake until cabbage is tender, about 1½ hours.

Recipe from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman. Used with permission. All rights reserved.