Meatless Monday-Gingersnap Laced Stuffed Cabbage

This week I was craving some comfort food.  I tried to recreate a recipe my Mom used to make in the crock pot that really hit the spot on a cold night.  The sweet and sour sauce combines perfectly with the sharp taste of the stuffed cabbage.

Gingersnap Laced Stuffed Cabbage

Ingredients

1 medium head cabbage

2 T cider vinegar
1/2 c Quorn meatless crumbles
3/4 cup cooked rice
1/2 t salt
1/2 t pepper
1 t. white sugar
1/2 c chopped white onion
1/2 c chopped butternut squash
1/2 c chopped celery
1/3 c ketchup
1 large beaten egg
Sauce
14 oz can chopped tomatoes { i love the fire roasted}
1 T brown sugar
1/3 c lemon juice
6 ginger snap cookie crumbs
optional: small amounts of freshly grated cinnamon, nutmeg, red pepper flakes, fenugreek}
salt and pepper to taste

• Preheat oven to 350. Core cabbage and separate leaves {i used 10 leaves and made the rest into this peanut slaw}.
• Add 2 T cider vinegar to large pot of boiling water and blanch leaves for approx 1 minute. {you can do this in two or three batches}. Gently rinse the leaves being careful not to tear them.
• Put next ingredients through ketchup in a mixing bowl and stir.  Add beaten egg and mix well.  
• Laying out each leaf, put heaping spoonful of mixture onto leaf and roll into a packet.  Lay each packet, seam side down, in a baking pan {a 9" X 9" } fit them all nicely, a pie pan also works with one extra to sit on top}. Continue with the rest of the leaves.
• Make sauce combining all of the ingredients in saucepan, heat through and adjust seasoning.  Pour over the top of cabbage rolls, coating well.  Bake at 350' for approx 1 1/2 hours.