Tofu and Pepper Stuffed Cabbage Rolls
Garlic and tomato flavoured cabbage leaves
1/4 cup white rice, cooked
1 green cabbage, separated leaves
1 tablespoon olive oil
1 onion, chopped
2 bell peppers, chopped
6 cloves garlic, minced
1 pound firm tofu, drained and crumbled
8 ounces tomato sauce
1/4 cup raisins
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
Preheat the oven to 175c / 350f.
Spray a large baking dish with non-stick cooking spray.
Steam the cabbage leaves about 5 minutes over boiling water, allow to cool
Heat olive oil in a large non-stick pan over a medium heat and the sauté onion for 2-3 minutes, add the bell peppers and continue cooking about 3-5 minutes. Add the garlic and cook for another 2 minutes.
Add the tofu and rice to the onion mixture and gently stir. Add 1/2 of the tomato sauce, raisins, paprika, salt and pepper and mix well.
Place about 3 tablespoons of the filling in the canter of each cabbage leaf and roll tightly.
Place the stuffed cabbage leaves seam side down in the baking dish.
Combine the remaining tomato sauce and 1/2 cup water and mix well and pour over the stuffed cabbage rolls.
Bake for about an hour.
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