1/2 head white cabbage (500-700 g)
2 Tbsp syrup
1 Tbsp soy sauce
300 g vegan crumbles
1 1/2 - 2 dl boiled rice (1/2 dl uncooked)
1 egg
1 tsp salt
1 pinch pepper
1 tsp dried thyme
2 dl unsweetened, unflavored soy or almond milk
1/2 dl chopped parsley

Preheat the oven to 250 degrees celsius. Cut the cabbage into little pieces. Boil it in lightly slated water about 5 minutes. Let it drain and mix it with syrup and soy sauce. Mix the crumbles with rice, egg, salt, spices and milk into a loose batter. Put half of the cabbage on a greased ovenproof casserole dish. Cover with the crumble mixture, sprinkle the parsley on, and put the rest of the cabbage on top. Bake in the center of the oven, lowering the temperature to 200 degrees, for about 45 minutes. Serve with boiled potatoes, gravy, and lingonberry jam.