Bavarian Stuffed Cabbage Rolls with Onion Sauce

6-8 servings. Cut the core out of the cabbage. Fill a large pot half-full with water and bring to a boil. Put the cabbage with the core-side down into the water. Boil for a few minutes, then turn head around so core-side is up. Start to carefully remove the outer leaves with a pair of tongs. Try to leave the leaves as whole and undamaged as possible. The stem of the leaves should be soft enough to roll. Remove about 16-18 leaves and set aside on a plate. Leave the rest of the cabbage simmering for about 20 minutes to get the stock for the sauce. 1-1/2 cups soy meat (beef flavor) finely chopped 1 small onion, diced 1 egg 2 slices white bread 1/3 cup milk 1 cup rice (brown or white), cooked 1 pinch pepper salt to taste ( approximately 1/3 tsp.) Soak the bread in the milk. Combine soy meat, rice, egg, soaked bread, onion, salt and pepper in a blender and mix well to get a thick paste. Spread one cabbage leaf out on the table in front of you with the stem end towards you. Take 1-2 tablespoons of the filling and place it on the stem end. Carefully roll up the cabbage leaf folding in the sides as well. Put seam facing down in a baking dish. Roll up all the cabbage leaves this way and place tightly next to each other in the dish. Set aside. 3 T butter or margarine 1 big onion (1 cup diced) 2 T flour 2-1/2 cups cabbage stock 1/2 tsp. caraway seeds pinch pepper 1/3 tsp. salt or to taste Melt margarine or butter in a heavy saucepan. Add onions and saut^0xc2 until golden brown. Add flour and stir continuously until the flour is roasted and a light brown color. Add the cabbage stock and the spices and bring to a boil. Simmer for a few minutes. The consistency should be thin. If needed, add more stock. Pour this sauce over the cabbage rolls in the baking dish. Put in a preheated oven at 300F. Bake until the cabbage is tender and golden brown. Serve with parslied potatoes and apple sauce.