Soak soybeans overnight in enough salted water to cover.
Drain and grind them in a food chopper.
Transfer beans to a saucepan, add 2 cups water and simmer for 30 minutes or until they lose their raw taste.
Heat oil in a skillet and lightly brown onion.
Add tomato puree, vegetable bouillon cubes, soy sauce, and cooked ground soybeans.
Simmer beans until liquid almost evaporates.
Saute celery and onion in oil and add herbs, salt, pepper, soy sauce, and Worcestershire Sauce.
Combine with beans.
Stir in eggs and wheat germ and mix well.
Steam cabbage leaves for 3 or 5 minutes until tender.
Drain.
Spoon about 1 /2 cup of bean mixture in the center of each cabbage leaf and fold over the leaf into a compact packet.
Place stuffed cabbage in a pan and spoon over a little Vine Ripe Tomato Sauce.
Bake, uncovered, for 1 hour in a 350 degree oven.
Baste frequently with the sauce.