Yummy Cabbage Rolls
Submitted by mariel
Vegetarian cabbage rolls stuffed with pressed tofu, brown rice, and nuts, seasoned with herbs and spices, then baked in a tomato-sauerkraut sauce until tender.
YIELD
6 servingsPREP
45 minCOOK
30 minREADY
75 minThese aren’t your babcia’s cabbage rolls, but they just might win her over.
Instead of ground meat, crumbled tofu gets boiled, drained, and pressed until it has a surprisingly meaty texture.
Mixed with sauteed onion, celery, brown rice, chopped nuts, and a warm blend of basil, thyme, cinnamon, and cloves, the filling is hearty enough to satisfy even dedicated carnivores.
Each roll gets nestled into a bed of canned tomatoes and sauerkraut, then baked until the cabbage turns silky and the tangy sauce soaks into every layer.
Pro Tips
- Press the tofu hard in the towel until it feels like ground beef. The drier it is, the better it absorbs the tamari and spices
- Steam the cabbage just enough to soften the leaves for rolling; oversteamed leaves tear easily
- Cut away the thick rib at the base of each leaf so the roll folds flat and stays sealed
- Uncover the rolls for the last 10 minutes of baking so the tops get a touch of golden color
Variations
- Smoky version: Add 1 teaspoon smoked paprika to the filling for a deeper, smokier flavor
- Grain swap: Use cooked quinoa or bulgur wheat instead of brown rice for a different texture
Ingredients
Directions
Cut the core out of the cabbage and discard it.
Place the cabbage, stem end down, in a large kettle.
Place about 1 inch of water in the bottom of the ketle.
Cover and bring the water to a boil. Reduce the heat to a simmer and steam the cabbage for about 10 minutes.
Remove the cabbage and let it cool for easier handling.
Save the remaining water for use in soups or stews, if desired.
While the cabbage cools, drop the crumbled tofu into the 6 to 8 cups boiling water.
Bring the water back to a boil andlet the tofu cook for 1 minute.
Drain the tofu through a colander lined with a clean dishtowel.
Run cold water over the tofu to cool it off for easier handling.
Twist the towel containing the tofu and press it to squeeze out the excess water. The pressed tofu should have a firm, ground-beef-like texture. Set the tofu aside while you prepare the remaining ingredients.
Heat the olive oil in a large skillet.
Add the onion, celery, herbs and spices.
Sauté until the onions begin to get tender. Add the pressed tofu to the sasuteed vegetables and stir over medium heat for a couple of minutes.
Add the tamari, tomato paste, rice, and nuts.
Mix well and remove from heat.
Carefully peel the leaves away from the steamed cabbage.
Inside each of the larger leaves, palce one small leaf.
Cut away the thick, tough part of the leaves.
Drop one heaping tablespoon of the tofu-rice filling into the center of each small leaf.
Fold both the top and the bottom of the large leaf over the filling, then fold the two sides over the seam.
Palce the cabbage rolls seam side down on your table or countertop.
Mix together the tomatoes and sauerkraut and place half of the mixture in the bottom of a large, shallow baking dish or in two 7- x 11-inch baking dishes.
Set the cabbage rolls seam side down on top of the tomato-sauerkraut mixture over the cabbage rolls.
Cover the baking dish(es) with aluminum foil and bake at 350℉ (180℃) for 45 to 60 minutes, or until the cabbage is tender.
Uncover the cabbage rolls during the last 10 minutes of baking.
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