Instructions: 1. In a steamer basket or stock pot, steam cabbage leaves for 5 minutes, or until tender and pliable. 2. In a 4 quart sauce pan, saut? onions in oil for 5 minutes or until soft. Add tomatoes, puree and sauerkraut. Cover and simmer for 10 minutes. 2. In a large bowl, combine tempeh, parsley, thyme, oregano, garlic, rolled oats, and peanut butter, mix well. Divide into 4 parts, place each into a cabbage leaf and roll tightly from stem to end, folding the excess leaf over the sides. Place each stuffed leaf into the saut? pot MC-Busted By Karen C. Greenlee

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