Cabbage Rolls

Melt two tablespoons of vegan butter in a saucepan over medium-high heat. Add the onions and cook, stirring continuously, for 2-3 minutes. Stir in the garlic and cook for an additional minute. 

Add the tomatoes and cream. Bring the mixture to a simmer, stirring often, for 5 minutes. 

Add the vinegar and sugar. Continue to simmer until the sauce thickens, about 5 minutes more.

Remove from the heat and adjust the seasoning to taste. Set aside.

In a large skillet, melt the butter over medium heat. Add the onions and cook until they are translucent and begin to caramelize, around 3 to 5 minutes. Add the garlic and continue to cook, stirring, for an additional minute.

Stir in the Beyond Meat Crumbles, prepared rice, paprika, garlic powder, onion powder, oregano, thyme, salt, pepper, and cayenne. 

In a measuring cup, mix 1/3 cup of cold water with corn or potato starch, then stir it into the mixture. Cover and continue cooking, stirring occasionally, until the crumbles have thawed and everything is well combined, approximately 3 to 5 minutes more.

Remove one layer of the outer leaves along with the core from the head of cabbage.

Fill a large pot with water to 2/3 of the way full, add a tablespoon of salt, and bring the water to a boil over high heat.

When the water comes to a boil, remove the pot from the heat and gently lower the cabbage into the water, keeping it submerged until it is soft and pliable, about 5 to 10 minutes.

Remove the head of cabbage from the water and set it aside in a colander to drain or atop a clean towel.

When the cabbage has cooled enough to handle safely, separate the leaves, then cut and remove the thick spine from each leaf. Spread the leaves onto paper towels and pat dry.

Spread a thin layer of sauce on the bottom of a lightly oiled 9 X 13-inch baking dish. 

Lay the cabbage leaves rib side down on a flat work surface. Working one at a time, spoon about 1/4 cup of filling into the center of each leaf. Then tuck in the sides and roll the leaf into a cylinder. Place the roll seam side down into the baking dish.

Repeat with the remaining ingredients, stacking the cabbage rolls if necessary. Pour the remaining sauce over the rolls, then cover tightly with aluminum foil.

Bake for 40 minutes. Remove the baking dish from the oven. Let it stand for 5 minutes before uncovering and serving.

Serve rolls with extra sauce spooned over the top.