Reduce the heat to its lowest setting. Stir rapidly in one circular motion to make a whirl pool, stop stirring and immediately pour in water / lemon mix in a steady stream. Allow to sit 5 minuets, gently stir once or twice in the same circular motion. Turn off heat and allow it to sit another 10 minutes. Gently ladle into a large, small holed colander for about 15 minutes. Tilt the colander to one side and let it sit in that position every few minutes.

It's all right if the TVP and tofu are still warm. This helps the glutens to develop faster and start to tear. The long mix time also tears the fibers which is desirable to get the proper texture in the finished rolls. Mix for 10 minutes, stopping to scrape down the sides if needed.

Cut off the bottom inch of the root side of a medium large head of cabbage. Carefully slide into a very large pot of boiling water and let it return to a boil. After about five minutes, start to loosen the outer most leaf off of the head using tongs. Lift out the leaf and set aside. Continue to loosen and remove the leaves off of the head until they are too small to use for the rolls, down to about six inches across or less. Remove the remaining cabbage from the water and allow it to drain. When cool, quarter and chop the unusable head and spread out in the bottom of a large deep casserole or roasting pan. The pan needs to be deep enough so that the rolls can be completely covered with liquid, and allow room so that they don’t boil over.

Take the leaves and remove the ridge off of the bottom using a thin flexible blade knife. Lay out the first leaf, out side facing down, and the root end towards you. Place about a ½ to ¾ cup ball of the stuffing (determined by the size if the leaf) near the root end of the leaf. Roll the root end away from you as you fold in the sides. Continue to roll the leaf until the seam is on the bottom. Gently use your fingers to poke in the ends to ensure a tight roll, but take care not to splitting it open. Set the completed roll into the roasting pan lined with the extra chopped cabbage. Line the rolls up together, but not to tightly or they will be hard to remove when done cooking. When all of the rolls are made, top with the large can of sauerkraut from which some of the juice was used earlier in this recipe.

If you like, you can add fresh chopped tomatoes, onions, tomato sauce, tomato soup, lemon juice, brown sugar, or whatever vegan ingredients YOUR grandmother used. I like fresh tomatoes, black pepper, and a little tomato soup for color, thickness and a little sweetness. What ever you use, you also need to add enough water to totally cover the rolls Cover and bake at 350’ for 2 hours adding water as needed.