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Healthy Cabbage Rolls with Tofu
Healthy Cabbage Rolls with Tofu

Cooking might be one of the oldest abilities in the world. That does not imply that there are any limitations to the expertise readily available for the cook thinking about increasing his/her skills. Also the finest cooks, even experts, can constantly locate brand-new dishes, methods and methods to improve their kitchen skills, so lets try this Healthy Cabbage Rolls with Tofu recipe, we hope you like it. You can have Healthy Cabbage Rolls with Tofu using 16 ingredients and 13 steps. Here is how you cook it.

To begin with this recipe, we have to prepare a few ingredients. You can cook Healthy Cabbage Rolls with Tofu using 16 ingredients and 13 steps. Here is how you cook it.

Ingredients of Healthy Cabbage Rolls with Tofu:
  1. Provide 300 grams Firm tofu
  2. Provide 2 Fish sausage
  3. Prepare 8 leaves Cabbage
  4. Prepare 1/2 medium Onion
  5. You need 1 Egg
  6. You need to prepare 1 2/3 tsp Salt (to pre-season)
  7. Get 2 strips Dried kanpyo gourd strips（if you have them）
  8. Use 300 ml Water
  9. Use 2 tsp Instant bouillon granules
  10. Take 1 pack Shimeji mushrooms
  11. Get 1 can Canned crushed tomatoes
  12. Prepare 2 tbsp plus Ketchup
  13. You need to prepare 2 leaves Bay leaf
  14. You need to prepare 1 Salt and pepper - for final seasoning
  15. Take 1 Grated cheese
  16. You need to prepare 1 Dried parsley
Short Tips:

Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you ought to add salt, however it is a good rule of thumb to add a minimum of a pinch or two when you start cooking and once more at the very end. Your palate are the ultimate guide here, so taste often.

Instructions to make Healthy Cabbage Rolls with Tofu:
  1. Tear the tofu into rough chunks, wrap in kitchen paper towels and place in a heat-proof container. Microwave for 5 minutes in a 600 W oven to get rid of the excess moisture.
  2. Cool the tofu in a sieve.
  3. Peel the leaves off the cabbage one at a time. This is easier and neater if you cut through the root end of the stalks first.
  4. Put the cabbage leaves on a slightly moistened heatproof plate, cover with a moistened kitchen paper towel and microwave for 5 to 7 minutes at 600 W.
  5. The microwave time may vary depending on the size of the cabbage leaves, so adjust accordingly. The leaves should be soft enough to wrap around the filling.
  6. In the meantime, finely chop the onions, cut the root end off the shimeji mushrooms and pull apart, and cut the fish sausage into wrappable lengths.
  7. If you are using fat fish sausages, cut them in half lengthwise.
  8. When the cabbage leaves have cooled, shave off some of the thick stalk. Chop up the shaved off stalk part to put into the cooking liquid.
  9. When the tofu has cooled transfer to a bowl, add the onion and pre-seasoning salt and mix well with your hands. Divide into 8 portions.
  10. Put the mixture from Step 9 along with a piece of sausage on the front half of the cabbage, roll once then fold in the right side of the leaf.
  11. Roll again and fold over the left side of the leaf, and finish rolling. Put the rolled seam side down and tie securely with a piece of the kanpyo gourd strip.
  12. Put the cabbage rolls from Step 11, the water and bouillon into a pot and bring to a boil over high heat. Add the chopped up cabbage stalk and close with a tight fitting lid. Simmer on low heat for 40 minutes.
  13. Adjust the seasoning at the end with salt and pepper. Serve on a plate, optionally sprinkled with grated cheese and parsley, and it's done.

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