Good Food
for Good

Tofu-Stuffed Cabbage Rolls with Rice

QuickMain MealsVegetarian JapaneseNew Recipes
Serves 4Time 45 mins

Cabbage rolls are a favourite all over the world, try this Japanese inspired version

Fat - total 1g 2%
Fat - saturated 2g 6%
Salt 1100mg 48%
Protein 17g 35%
Carbs 39g 13%
Sugar 3g 4%
Energy 1257kJ 14%
Fibre 6g 20%

% based on an adult’s recommended daily intake

Ingredients

  • ( 500 grams) Soft Tofu
  • ( 2.5 cup) Green Cabbage
  • ( 0.9 medium) Carrot
  • ( 1.2 cup) Button Mushroom
  • ( 8 stems) Spring Onion
  • ( 10.9 large) Egg
  • ( 39.3 tsp) Salt Reduced Soy Sauce
  • ( 4 tbsp) Mirin
  • ( 3200 ml) Stock
  • ( 2.9 cup) Basmati Rice

Method

  1. Using large cabbage leaves, place them on top of each other and bring a pan of water to the boil. Place the cabbage leaves into the boiling water for 2 minutes making sure they are totally submerged.
  2. Add the diced carrot to the water and cook for 2-3 minutes or until just tender and remove a set aside.
  3. Mash the soft tofu with a fork and then whip until it is smooth. Then add the lightly beaten eggs, the carrot, diced mushrooms and shallots.
  4. Lay a cabbage leaf on a chopping board and spoon a portion of the mixture into the bottom side (side originally closest to the bottom of the cabbage) rolling once, then folding the sides in before rolling the rest of the way. Similar to a rice paper roll.
  5. Nestle the cabbage rolls into a pot and add the soy sauce, mirin and stock.
  6. Cover the pan with a lid and boil the cabbage rolls for 20 minutes, then allow the rolls to rest for 5 mins before serving.
  7.  Serve with Rice cooked as per packet instructions, alternatively use precooked microwavable rice.
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