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Healthy Cabbage Rolls with Tofu
Healthy Cabbage Rolls with Tofu

Before you jump to Healthy Cabbage Rolls with Tofu recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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You can make similar alterations with the oils that you use for cooking. Olive oil, for instance, has monounsaturated fats which are basically good fats that battle the effects of bad cholesterol. Olive oil can also be good for your skin as it is a superb source of vitamin E. While you may already consume a great deal of fruits and vegetables, you may want to consider how fresh they are. If you decide to eat organic foods, you can avoid the problem of consuming crops that may have been sprayed with toxic pesticides. Finding a local supplier of fresh vegetables and fruits will give you the option of consuming foods that still have virtually all of the nutrients which are usually lost when produce has been kept in storage before it is sold.

Evidently, it’s not hard to begin incorporating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to healthy cabbage rolls with tofu recipe. To make healthy cabbage rolls with tofu you need 16 ingredients and 13 steps. Here is how you achieve that.

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