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Yummy Cabbage Rolls

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Recipe

 

Yield

6 servings

Prep

45 min

Cook

30 min

Ready

75 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 medium cabbage
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2 ½ cups tofu
crumbled
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8 cups water
boiling
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2 tablespoons olive oil
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1 stalk celery
chopped
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1 teaspoon basil
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½ teaspoon cinnamon
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1 teaspoon thyme
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¼ teaspoon cloves
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¼ teaspoon celery seeds
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4 tablespoons soy sauce, tamari
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½ cup tomato paste
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2 cups rice
brown, cooked
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½ cup nuts
chopped
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16 ounces tomatoes
canned, with their juice
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10 ounces sauerkraut
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Ingredients

Amount Measure Ingredient Features
1 medium cabbage
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591 ml tofu
crumbled
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1.9 l water
boiling
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3E+1 ml olive oil
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1 stalk celery
chopped
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5 ml basil
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2.5 ml cinnamon
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5 ml thyme
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1.3 ml cloves
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1.3 ml celery seeds
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6E+1 ml soy sauce, tamari
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118 ml tomato paste
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473 ml rice
brown, cooked
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118 ml nuts
chopped
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462.4 ml/g tomatoes
canned, with their juice
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289 ml/g sauerkraut
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 587g (20.7 oz)
Amount per Serving
Calories 45231% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1039mg 43%
Total Carbohydrate 21g 21%
Dietary Fiber 6g 25%
Sugars g
Protein 36g
Vitamin A 18% Vitamin C 33%
Calcium 43% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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