Filling Prep

• Add the rice to a small saucepot. Pour in the water, gently season with salt, stir, add on a lid, and cook for only 8 minutes. Set the rice to the side to completely cool.
• Prepare the rest of the ingredients as described in the Ingredients list.
• Melt the butter, and saute the diced onions for 5 minutes (or until lightly browned) over medium heat
• Turn the heat down to low, stir for another 10 minutes or until the onions are caramelized.
• Add the minced garlic, stir until fragrant for about 30-45 seconds.
• Mix in the diced bread until it gets coated in butter. Set aside to cool.
• Once the bread-onion-garlic mixture is cool, combine it in a large bowl with plant beef and pork, marjoram, oregano, paprika, salt, and pepper. Mix it, set it aside.

Cabbage Prep

• Carefully cut out and remove the core of the cabbage leaving any lose leaves. Put the entire cabbage covered in a large pot of boiling salty water, and cook for 3 to 4 minutes per side.
• Let the cabbage sit for 5-6 minutes, until cool enough to touch.
• Carefully remove the leaves without tearing them. You should get 16-18 leaves. Carefully flatten each leaf, and trim the thick vein so it can roll up.

Filling the Leaves

• Take about 2 to 4 ounces of filling, place it in the lower 3rd section of the leaf, fold in the sides then roll it up. Repeate the process until all the filling is gone.

Cooking the Golabki

• Lay down any unused leaves in the bottom of a large pot. Layer all the stuffed leaves in to the pot.
• Stir the tomato paste into the stock, then pour it in the pot. Bring the mixture to boil over high heat. Then cover and simmer for 50-60 minutes over low heat, until the leaves are tender.

Cooking the Sauce

• Drain the braising liquid into a separate pot. Pour in the puree, add the bay leaf along with all spice and salt. Heat over medium-high while stirring frequently until it is reduced by 25%, for about 15 minutes.
• Finish the sauce with butter, vinegar, salt & pepper.

• Instructions:
• Toast the vegetarian sausage patties for 12 minutes at 400ºF.  Allow to cool.
• Slice in half height-wise, so that you have two circles.
• Slice each circle in half.  Then cut each half three times so you have a total of 16 strips.
• Sprinkle the garlic salt and pepper onto the slices and mix to evenly coat.
• Sprinkle the flour on top and mix to evenly coat.
• Heat the butter and olive oil in a large saucepan over high heat.
• Add the onions and mushrooms and stir-fry until the onion is soft, around 3 minutes.
• Add the coated VegBeef slices.  Continue to stir-fry for 2 minutes.
• Add the mushroom soup, water, and bullion cube and stir to evenly combine.
• Continue cooking until the bullion cube is dissolved.  Turn off the heat.
• Stir in the yogurt.  Serve the the sauce on top of the noodles and add the optional garnish on top.