Easiest Way to Make Quick Healthy Cabbage Rolls with Tofu

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, healthy cabbage rolls with tofu. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Healthy Cabbage Rolls with Tofu is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Healthy Cabbage Rolls with Tofu is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook healthy cabbage rolls with tofu using 16 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Healthy Cabbage Rolls with Tofu:

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

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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