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Before you jump to Healthy Cabbage Rolls with Tofu recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Healthy eating is nowadays a great deal more popular than before and rightfully so. There are many diseases related to a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. There are more and more campaigns to try to get us to lead a healthier lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that a lot of people feel it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to their way of life. It is possible, though, to make a few small changes that can start to make a difference to our everyday eating habits.
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Thus, it should be fairly obvious that it’s not hard to add healthy eating to your daily lifestyle.
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 it.
The ingredients needed to prepare Healthy Cabbage Rolls with Tofu:
- Use 300 grams Firm tofu
- Take 2 Fish sausage
- Take 8 leaves Cabbage
- Take 1/2 medium Onion
- Use 1 Egg
- Use 1 2/3 tsp Salt (to pre-season)
- Prepare 2 strips Dried kanpyo gourd strips（if you have them）
- Provide 300 ml Water
- You need 2 tsp Instant bouillon granules
- You need 1 pack Shimeji mushrooms
- Prepare 1 can Canned crushed tomatoes
- Get 2 tbsp plus Ketchup
- Use 2 leaves Bay leaf
- Use 1 Salt and pepper - for final seasoning
- Get 1 Grated cheese
- Take 1 Dried parsley
Steps to make Healthy Cabbage Rolls with Tofu:
- 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.
- Cool the tofu in a sieve.
- 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.
- 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.
- 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.
- 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.
- If you are using fat fish sausages, cut them in half lengthwise.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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