My Mom used to make these with seasoned hamburger and rice. We loved them, but I loved anything made with cabbage. I still do.

Serves 4-6

Ingredients

Sauce

1 medium yellow onion, diced

4 cloves garlic, minced

2 tbsp. tomato paste

2 tsp oregano

1 (28-oz.) can crushed tomatoes

1 tbsp. Maple syrup, optional

Sea salt and black pepper to taste

Filling

15 cabbage leaves

1 medium yellow onion, diced

1 large carrot, diced

1 stalk celery, diced

4 cloves garlic, minced

2 Tbsp dried basil

½ tsp. ground nutmeg

½ cup tomato sauce

3 Tbsp tahini

2 Tbsp nutritional yeast

3½  cups cooked millet or bulgur wheat

Sea salt and black pepper to taste

Make the Sauce

1. Saute the onion in a large skillet over medium heat for 7-8 minutes until the onions start to brown and turn translucent. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
2. Add the garlic, tomato paste, and oregano and cook for another minute.
3. Add the crushed tomatoes and maple syrup and simmer for 20 minutes. Season with salt and pepper.

Make the filling

4. In a large pot of boiling water, blanch cabbage leaves until tender and flexible, about 1 minute. Set aside.
5. Saute the onion, carrot and celery in a large skillet over medium heat for 7-8 minutes until the onions start to turn brown and translucent. Add water 1 to 2 minutes at a time, as needed, to keep the vegetables from browning.
6. Add the garlic, basil and nutmeg and cook for another minute.
7. Add the remaining ingredients and mix well.

Assemble the Cabbage Rolls

8. Spread a thin layer of sauce on the bottom of a large baking dish. 
9. Using a paring knife, cut out the hard triangular rib from each cabbage leaf. Place about ⅓ cup filling into one end of each leaf, then roll it up, tucking in the sides as you roll. Place rolls seam side-down on top of the sauce in the baking dish. Spoon the remaining sauce on top of cabbage rolls and bake them for 25 minutes.