Wow. These are great. I made a vegetarian one without textured soy protein.
Here's what I did:
-1 zucchini diced (small)
-1 small container of crimini mushrooms diced (small)
-a couple handfuls of packaged, julienned carrots, chopped further
-small red bell pepper (actually I used three mini bells)
-basil
-tarragon
-thyme
-salt
-pepper
I sauteed this in a large skillet.
1 cup of quinoa cooked with 1 cup of vegetable stock and 1 cup of water. When finished, I added it to the veggie mixture.
I added 6-10 tablespoons of shredded muenster cheese to the mixture
Then I rolled them in the cabbage leaves.
I used the sauce here:
http://www.food.com/recipe/saucy-vegetarian-cabbage-rolls-495343Sauce
1 (8 ounce) can tomato sauce
2 -2 1/2 tablespoons ketchup
1 teaspoon lemon juice
1 tablespoon maple syrup
1/8-1/4 teaspoon hot pepper sauce, to taste (I used a chipotle tabasco)
I don't have any vegetarian/safe worchestershire sauce right now, so I didn't use that.
DS and DH
loved these.