FOR THE SAUCE:
NOTE: This is Homestyle Chunky Cream of Tomato Soup
In a large saute pan, melt 1 Tbl of margarine and add the diced onions. Saute until soft and translucent.
Add the diced tomatos with sauce and the vegetable stock. Season with salt and pepper.
Add the tomato paste and taste again for seasoning. I like to add a tablespoon of sugar to balance out the bitterness.
Bring to a boil then lower to a simmer for 20 minutes.
Add the creamer and simmer for another 10 minutes.
TO PREPARE THE CABBAGE LEAVES:
Partially boil the head of cabbage just enough until you can gently peel away each layer INTACT.
I find that if you cut the core out of the whole head, the pieces come off better. Do not overcook. The leaves should be crisp still, but pliable. Drain on a paper or kitchen towel. Repeat until the whole cabbage is done. Only use the biggest, best leaves.
FOR THE FILLING:
Mix together all ingredients for the rolls and add ½ C of the sauce mixture to help bind.
Place an amount of the mixture proportionate to the leaf in the center.
Do not overfill. Roll, tucking in the ends like an egg roll. If necessary, you can use a toothpick to hold them together, but BE SURE to remove before serving! Repeat with all cabbage leaves.
Place all of the finished rolls into a large sauce pot or a crock pot, stacking largest to smallest.
Add all of the sauce to cover. If needed, you can add some additional vegetable broth or water.
Bring to a boil then lower to a simmer. Cook for 1 hour until sauce is bubbling, cabbage leaves are more translucent and filling is hot inside.