Getting ready for Rosh HaShanah: Making and Freezing Vegetarian Stuffed Cabbage

I just love my grandmother's recipe for stuffed cabbage--the smell of it cooking just says 'High Holidays' to me. Because I have vegetarians at my table every year (most notably my daughter), I always make a batch that is purely vegetarian.
This year, I decided to eliminate a step and make my veggie cabbage a little differently and tt turned out really well.
This recipe makes about 16 rolls depending on how large or small you make them.
For freezing: Cool completely and divide into smaller pans depending on how many you need for each dinner. Be sure to label!

Vegetarian Stuffed Cabbage
Ingredients
14 oz. veggie meat (Gimme Lean)
1 cup minced onion
1 tsp. black pepper
1/3 cup water or more if needed to loosen meat
4-5 oz. ground pareve ginger snaps
2/3 dark brown sugar
juice of medium lemon
3 cups veggie beef broth
Directions
1. Mix veggie meat, onion, pepper and water together. Shape lightly into logs and roll them in par boiled cabbage leaves.
2. Scatter sliced onion and chopped cabbage on bottom of 13x9x2 baking dish. arrange cabbage rolls on top. Arrange thinly sliced tomato on top of rolls.
3. Mix veggie beef broth with ground cookies, brown sugar and lemon. Taste. Add more sugar or lemon if needed. Pour over cabbage rolls and place in preheated 375 F. oven.
4. Bake cabbage rolls about 1-1/2 hours basting every 15 min. until they are browned and glazed. Serve hot.

I'm in two foodie blog carnivals this month--Check out the other posts!
Wanderfood Wednesday
and
Real Food Wednesday